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

Author:

Fang Jiajia1,Liu Chongxin1,Law Chung-Lim2ORCID,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

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