Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-023-09344-4.pdf
Reference99 articles.
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2. Liao X, Cullen P, Muhammad AI, Jiang Z, Ye X, Liu D, Ding T (2020) Cold plasma–based hurdle interventions: new strategies for improving food safety. Food Engineering Reviews 12:321–332. https://doi.org/10.1007/s12393-020-09222-3
3. Leistner L (2000) Basic aspects of food preservation by hurdle technology. Int J Food Microbiol 55:181–186. https://doi.org/10.1016/s0168-1605(00)00161-6
4. Yu X, Zheng P, Zou Y, Ye Z, Wei T, Lin J, Guo L, Yuk H-G, Zheng Q (2022) A review on recent advances in LED-based non-thermal technique for food safety: current applications and future trends. Crit Rev Food Sci Nutr. https://doi.org/10.1080/10408398.2022.2049201
5. Luksienė Z, Zukauskas A (2009) Prospects of photosensitization in control of pathogenic and harmful micro-organisms. J Appl Microbiol 107:1415–1424. https://doi.org/10.1111/j.1365-2672.2009.04341.x
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