Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects

Anet Režek Jambrak; Francesco Donsì; Larysa Paniwnyk; Ilija Djekic

doi:10.1155/2019/2171375

Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects

Anet Režek Jambrak, Francesco Donsì, Larysa Paniwnyk, Ilija Djekic

School of Life Sciences

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

21 Citations (Scopus)

66 Downloads (Pure)

Abstract

No abstract.

Original language	English
Article number	2171375
Number of pages	2
Journal	Journal of Food Quality
Volume	2019
DOIs	https://doi.org/10.1155/2019/2171375
Publication status	Published - 20 Feb 2019

Bibliographical note

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

ASJC Scopus subject areas

Food Science
Safety, Risk, Reliability and Quality

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PublishedFinal published version, 1.41 MBLicence: CC BY

Cite this

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title = "Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects",

abstract = "No abstract.",

author = "{Re{\v z}ek Jambrak}, Anet and Francesco Dons{\`i} and Larysa Paniwnyk and Ilija Djekic",

note = "This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.",

year = "2019",

month = feb,

day = "20",

doi = "10.1155/2019/2171375",

language = "English",

volume = "2019",

journal = "Journal of Food Quality",

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TY - JOUR

T1 - Impact of Novel Nonthermal Processing on Food Quality

T2 - Sustainability, Modelling, and Negative Aspects

AU - Režek Jambrak, Anet

AU - Donsì, Francesco

AU - Paniwnyk, Larysa

AU - Djekic, Ilija

N1 - This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

PY - 2019/2/20

Y1 - 2019/2/20

N2 - No abstract.

AB - No abstract.

UR - http://www.scopus.com/inward/record.url?scp=85062598075&partnerID=8YFLogxK

U2 - 10.1155/2019/2171375

DO - 10.1155/2019/2171375

M3 - Editorial

AN - SCOPUS:85062598075

SN - 0146-9428

VL - 2019

JO - Journal of Food Quality

JF - Journal of Food Quality

M1 - 2171375

ER -

Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects

Abstract

Bibliographical note

ASJC Scopus subject areas

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