Food Quality: Engineering Perspective
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-30683-9_1
Reference135 articles.
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2. Abuagela MO, Iqdiam BM, Mostafa H, Marshall SM, Yagiz Y, Marshall MR, Gu L, Sarnoski P (2019) Combined effects of citric acid and pulsed light treatments to degrade B-aflatoxins in peanut. Food Bioprod Process 117:396–403. https://doi.org/10.1016/j.fbp.2019.08.011
3. Ahmed J (2018) Advances in rheological measurements of food products. Curr Opin Food Sci 23:127–132. https://doi.org/10.1016/j.cofs.2018.10.007
4. Ahmed J, Al-Ruwaih N, Mulla M, Rahman MH (2018) Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate. LWT-Food Sci Technol 91:191–197. https://doi.org/10.1016/j.lwt.2018.01.054
5. Alirezalu K, Munekata PES, Parniakov O, Barba FJ, Witt J, Toepfl S, Wiktor A, Lorenzo JM (2020) Pulsed electric field and mild heating for milk processing: a review on recent advances. J Sci Food Agric 100:16–24. https://doi.org/10.1002/jsfa.9942
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