TY  - CHAP
AU  - Fernández, Miriam R.
AU  - Redondo, Juana L.
AU  - Ivorra, Benjamín Pierre Paul
AU  - Ramos Del Olmo, Ángel Manuel
A4  - Rocha, Ana Maria A.C.
A4  - Costa, M. Fernanda P.
A4  - Fernandes, Edite M.P.G.
PY  - 2016
SN  - 978-989-20-6764-3
UR  - https://hdl.handle.net/20.500.14352/24894
AB  - The demand of highest quality foods in terms of taste and their properties preservation without the use of additives is constantly increasing. Consequently, new approaches to food processing have been developed, as for example high-pressure technology...
LA  - eng
M2  - 69
PB  - University of Minho
KW  - High Pressure Processing
KW  - Global Optimization
KW  - Metaheuristic algorithms
KW  - Food Technology
TI  - Optimization of Enzymes Inactivation in High PressureProcesses
TY  - book part
ER  -