Приказ основних података о документу

dc.creatorJambrak, Anet Rezek
dc.creatorVukusić, Tomislava
dc.creatorDonsi, Francesco
dc.creatorPaniwnyk, Larysa
dc.creatorDjekić, Ilija
dc.date.accessioned2020-12-17T22:17:14Z
dc.date.available2020-12-17T22:17:14Z
dc.date.issued2018
dc.identifier.issn0146-9428
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4718
dc.description.abstractThis review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It confirms that research in this field is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety benefits, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.en
dc.publisherWiley-Hindawi, London
dc.relationCroatian Science Foundation [IP2016-06-1913]
dc.relationCOST Action, "Mathematical and Computer Science Methods for Food Science and Industry" [CA15118]
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceJournal of Food Quality
dc.titleThree Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environmenten
dc.typearticle
dc.rights.licenseBY
dc.citation.rankM23
dc.identifier.doi10.1155/2018/8619707
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/3234/4715.pdf
dc.identifier.scopus2-s2.0-85050932785
dc.identifier.wos000439969800001
dc.type.versionpublishedVersion


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Приказ основних података о документу