Novel hydrothermodynamic food processing technology

Alex Martynenko; Tessema Astatkie; Varvara Satanina

doi:10.1016/j.jfoodeng.2014.11.016

Novel hydrothermodynamic food processing technology

Alex Martynenko, Tessema Astatkie, Varvara Satanina

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	8-16
Number of pages	9
Journal	Journal of Food Engineering
Volume	152
DOIs	https://doi.org/10.1016/j.jfoodeng.2014.11.016
Publication status	Published - May 2015

ASJC Scopus Subject Areas

Food Science

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10.1016/j.jfoodeng.2014.11.016

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@article{53f62f2d84db40fb99b8ccce37fea719,

title = "Novel hydrothermodynamic food processing technology",

author = "Alex Martynenko and Tessema Astatkie and Varvara Satanina",

note = "Funding Information: Authors would like to thank Kevin Carver (PEI Berries Ltd.) for providing blueberries and support for this research. This research was also supported by NSERC – Canada Discovery Grant RGPIN 355740-08 and NSDA Technology Development Grant DEV27-65 to Dr. Alex Martynenko. Publisher Copyright: {\textcopyright} 2014 Elsevier Ltd. All rights reserved.",

year = "2015",

month = may,

doi = "10.1016/j.jfoodeng.2014.11.016",

language = "English",

volume = "152",

pages = "8--16",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Limited",

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T1 - Novel hydrothermodynamic food processing technology

AU - Martynenko, Alex

AU - Astatkie, Tessema

AU - Satanina, Varvara

N1 - Funding Information: Authors would like to thank Kevin Carver (PEI Berries Ltd.) for providing blueberries and support for this research. This research was also supported by NSERC – Canada Discovery Grant RGPIN 355740-08 and NSDA Technology Development Grant DEV27-65 to Dr. Alex Martynenko. Publisher Copyright: © 2014 Elsevier Ltd. All rights reserved.

PY - 2015/5

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U2 - 10.1016/j.jfoodeng.2014.11.016

DO - 10.1016/j.jfoodeng.2014.11.016

M3 - Article

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SN - 0260-8774

VL - 152

SP - 8

EP - 16

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

Novel hydrothermodynamic food processing technology

ASJC Scopus Subject Areas

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