Analysis and Comparison of Environmental Impacts of Nonthermal Food Technologies-Reference-Cited by-同舟云学术

Analysis and Comparison of Environmental Impacts of Nonthermal Food Technologies

Published:2022 Issue: Volume: Page:671-685
ISSN:1571-0297
Container-title:Food Engineering Series
language:
Short-container-title:

Author:

Djekic Ilija^ORCID,Tomasević Igor^ORCID

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-030-92415-7_23

Reference51 articles.

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2. Barba FJ, Parniakov O, Pereira SA, Wiktor A, Grimi N, Boussetta N, Saraiva JA, Raso J, Martin-Belloso O, Witrowa-Rajchert D (2015) Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int 77:773–798

3. CAC (2003) CAC/RCP 1-1969, Rev.4- 2003 Recommended International code of Practice – General principles of food hygiene Codex Alimentarius Commission,

4. Carvalho A, Mimoso AF, Mendes AN, Matos HA (2014) From a literature review to a framework for environmental process impact assessment index. J Clean Prod 64:36–62. doi:http://dx.doi.org/https://doi.org/10.1016/j.jclepro.2013.08.010

5. Chauhan OP, Unni LE (2015) 9 – Pulsed electric field (PEF) processing of foods and its combination with electron beam processing. In: Pillai SD, Shayanfar S (eds) Electron beam pasteurization and complementary food processing technologies. Woodhead Publishing, pp 157–184. https://doi.org/10.1533/9781782421085.2.157

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