Superheated steam processing: An emerging technology to improve food quality and safety-Reference-Cited by-同舟云学术

Superheated steam processing: An emerging technology to improve food quality and safety

Published:2022-04-07 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Fang Jiajia¹,Liu Chongxin¹,Law Chung-Lim²^ORCID,Mujumdar Arun S.³,Xiao Hong-Wei⁴,Zhang Chunjiang¹

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)

2. Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Selangor, Malaysia

3. Department of Bioresource Engineering, McGill University, Quebec, Canada

4. College of Engineering, China Agricultural University, Beijing, China

Funder

National Key R&D Program of China

Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences

Central Public-interest Scientific Institution Basal Research Fund

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2059440

Reference103 articles.

1. A comprehensive review of recent advances in renewable-based drying technologies for a sustainable future

2. Influence of process parameters in superheated steam drying on fire and explosion parameters of woody biomass

3. Recent Developments in Superheated Steam Processing of Foods—A Review

4. Fate of acrylamide during coffee roasting and in vitro digestion assessed with carbon 14- and carbon 13-labeled materials

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