A review on underwater shockwave processing and its application in food technology
Author:
Affiliation:
1. Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA
2. Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1832439
Reference93 articles.
1. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes by underwater shock waves
2. Novel, Nonthermal, Energy Efficient, Industrially Scalable Hydrodynamic Cavitation – Applications in Food Processing
3. Quality considerations with high pressure processing of fresh and value added meat products
4. The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging
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