New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

Francisco Jose Barba Orellana; Netsanet Shiferaw Terefe; Roman Buckow; Dietrich Knorr; Vibeke Orlien

doi:10.1016/j.foodres.2015.05.015

New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

Francisco Jose Barba Orellana, Netsanet Shiferaw Terefe, Roman Buckow, Dietrich Knorr, Vibeke Orlien

Food Chemistry

Research output: Contribution to journal › Review › peer-review

258 Citations (Scopus)

Original language	English
Journal	Food Research International
Volume	77
Issue number	Part 4
Pages (from-to)	725-742
Number of pages	18
ISSN	0963-9969
DOIs	https://doi.org/10.1016/j.foodres.2015.05.015
Publication status	Published - 2015

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10.1016/j.foodres.2015.05.015

Cite this

@article{a2e9e25484a74a0d968f4ef06dcfb723,

title = "New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review",

keywords = "High pressure, Nutritionally valuable compounds, Extractability, Bioavailability, Allergenicity, Salt reduction, Fatty acids, Food contaminants",

author = "{Barba Orellana}, {Francisco Jose} and Terefe, {Netsanet Shiferaw} and Roman Buckow and Dietrich Knorr and Vibeke Orlien",

year = "2015",

doi = "10.1016/j.foodres.2015.05.015",

language = "English",

volume = "77",

pages = "725--742",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Pergamon Press",

number = "Part 4",

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TY - JOUR

T1 - New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

AU - Barba Orellana, Francisco Jose

AU - Terefe, Netsanet Shiferaw

AU - Buckow, Roman

AU - Knorr, Dietrich

AU - Orlien, Vibeke

PY - 2015

Y1 - 2015

KW - High pressure

KW - Nutritionally valuable compounds

KW - Extractability

KW - Bioavailability

KW - Allergenicity

KW - Salt reduction

KW - Fatty acids

KW - Food contaminants

U2 - 10.1016/j.foodres.2015.05.015

DO - 10.1016/j.foodres.2015.05.015

M3 - Review

SN - 0963-9969

VL - 77

SP - 725

EP - 742

JO - Food Research International

JF - Food Research International

IS - Part 4

ER -