The Application of Cold Plasma Technology in Low-Moisture Foods
Author:
Funder
Yongjiang Talent Introduction Programme
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-022-09329-9.pdf
Reference179 articles.
1. Liu S, Wei X, Tang J, Qin W, Wu Q (2021) Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes. Crit Rev Food Sci Nutr 343:Article 128398. https://doi.org/10.1080/10408398.2021.2016601
2. Liu S, Roopesh MS, Tang J, Wu Q, Qin W (2022) Recent development in low-moisture foods: Microbial safety and thermal process. Food Res Int 155:111072. https://doi.org/10.1016/j.foodres.2022.111072
3. Huang Z, Yu X, Yang Q, Zhao Y, Wu W (2021) Aptasensors for Staphylococcus aureus risk assessment in food. Front Microbiol 12:Article 714265. https://doi.org/10.3389/fmicb.2021.714265
4. Wason S, Verma T, Subbiah J (2021) Validation of process technologies for enhancing the safety of low-moisture foods: A review. Compr Rev Food Sci Food Safety 20(5):4950–4992. https://doi.org/10.1111/1541-4337.12800
5. Chitrakar B, Zhang M, Adhikari B (2018) Dehydrated foods: Are they microbiologically safe? Crit Rev Food Sci Nutr 59(17):1–43. https://doi.org/10.1080/10408398.2018.1466265
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