Author:
Annapure U. S.,Ranjitha Gracy T. K.
Publisher
Springer International Publishing
Reference94 articles.
1. Petruzzi L, Campaniello D, Speranza B, Corbo MR, Sinigaglia M, Bevilacqua A. Thermal treatments for fruit and vegetable juices and beverages: a literature overview. Compr Rev Food Sci Food Saf. 2017;16(4):668–91.
2. Ibrahim OO. Thermal and nonthermal food processing technologies for food preservation and their effects on food chemistry and nutritional values. EC Nutr. 2020;15:88–105.
3. Zhang ZH, Wang LH, Zeng XA, Han Z, Brennan CS. Non-thermal technologies and its current and future application in the food industry: a review. Int J Food Sci Technol. 2019;54(1):1–13.
4. Garvey M, Rowan N. Pulsed UV as a potential surface sanitizer in food production processes to ensure consumer safety. Curr Opin Food Sci. 2019;26:65–70.
5. Hinds LM, O’Donnell CP, Akhter M, Tiwari BK. Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications. Innovative Food Sci Emerg Technol. 2019;56:102153.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献