Effects of pressure-based technologies on food lipids oxidation
Alireza Mousakhani Ganjeh, Alexandrina Gomes, Maria João Barreira, Carlos A. Pinto, Susana Casal, Jorge A. Saraiva
Topics & Concepts
Lipid oxidationChemistryOxidation processPascalizationFood scienceOxidation reductionHigh pressureFood productsOrganic chemistryBiochemistryChemical engineeringAntioxidantEngineering physicsEngineeringMicrobial Inactivation MethodsMeat and Animal Product QualityPostharvest Quality and Shelf Life Management