Art

J-GLOBAL ID：200902268255644151   Reference number：08A0581441

Does high pressure processing influence nutritional aspects of plant based food systems?

高圧加工は植物起原の食品系の栄養的状況に影響するか?

Author (4)： OEY Indrawati (Center for Food and Microbial Technol., Fac. of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark ...) ,  VAN DER PLANCKEN Iesel (Center for Food and Microbial Technol., Fac. of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark ...) ,  VAN LOEY Ann (Center for Food and Microbial Technol., Fac. of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark ...) ,  HENDRICKX Marc (Center for Food and Microbial Technol., Fac. of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark ...)
Material： Trends in Food Science & Technology  (Trends Food Sci Technol)
Volume： 19  Issue： 6  Page： 300-308  Publication year： Jun. 2008 
JST Material Number： W0057A  ISSN： 0924-2244  Document type： Article
Article type： 文献レビュー  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *high pressure ,  high pressure sterilization ,  edible fruit ,  vegetable ,  Nutritive Value ,  *vitamin ,  stability ,  chemical reaction ,  bioavailability ,  bioactive factor ,  antioxidant ,  high temperature ,  *decomposition reaction

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Food manubacture,processing and preserving methods in general  (FJ03010M)

Terms in the title (5)： 高圧 ,  植物 ,  食品 ,  栄養 ,  状況