Biochemical and Nutritional Changes during Food Processing and Storage

Foods. 2019 Oct 14;8(10):494. doi: 10.3390/foods8100494.

Authors

Vibeke Orlien¹, Tomas Bolumar²

Affiliations

¹ Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark. vor@food.ku.dk.
² Department of Safety and Quality of Meat, Max Rubner Institute, Federal Research Institute of Nutrition and Food; E.-C.-Baumann- Straße 20, 95326 Kulmbach, Germany. tomas.bolumar@mri.bund.de.

Abstract

Domestic food processing goes a long way back in time, for example, heat for cooking was used 1 [...].

Publication types

Editorial