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Applications of novel technologies in processing of functional foods
Alan L. Kelly
, Michael Zeece
School of Food and Nutritional Sciences
University of Nebraska-Lincoln
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Food Science
Functional Food
100%
Food Industry
100%
Pulsed Electric Field
100%
High Pressure Processing
100%
Probiotic Products
100%
Microbial Inactivation
100%
Food Constituent
100%
Functional Dairy Products
100%