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

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

Research output: Contribution to journalEditorial

2 Citations (Scopus)
1 Downloads (Pure)

Abstract

No abstract.
Original languageEnglish
Article number2171375
Number of pages2
JournalJournal of Food Quality
Volume2019
DOIs
Publication statusPublished - 20 Feb 2019

Fingerprint

nonthermal processing
Food Quality
food quality
Sustainable development
Processing

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

Cite this

Impact of Novel Nonthermal Processing on Food Quality : Sustainability, Modelling, and Negative Aspects. / Režek Jambrak, Anet; Donsì, Francesco; Paniwnyk, Larysa; Djekic, Ilija.

In: Journal of Food Quality, Vol. 2019, 2171375, 20.02.2019.

Research output: Contribution to journalEditorial

Režek Jambrak, Anet ; Donsì, Francesco ; Paniwnyk, Larysa ; Djekic, Ilija. / Impact of Novel Nonthermal Processing on Food Quality : Sustainability, Modelling, and Negative Aspects. In: Journal of Food Quality. 2019 ; Vol. 2019.
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