Flash Vacuum Expansion: Effect on Physicochemical, Biochemical and Sensory Parameters in Fruit Processing-Reference-Cited by-同舟云学术

Flash Vacuum Expansion: Effect on Physicochemical, Biochemical and Sensory Parameters in Fruit Processing

Published:2023-04-06 Issue: Volume: Page:1-34
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Ayala-Zavala Jesús¹,Castillo-Romero Teresita de Jesús²,Salgado-Cervantes Marco²,Marín-Castro Ubaldo³⁴,Vargas-Ortiz Manuel⁵^ORCID,Pallet Dominique⁶⁷,Servent Adrien⁶⁷

Affiliation:

1. Centro de Investigación en Alimentación y Desarrollo. Coordinación de Tecnología de Alimentos de Origen Animal. Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos/Química y Biotecnología de Productos Lácteos. Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo Sonora, México

2. Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz, Veracruz, México

3. Facultad de Ciencias Químicas, Universidad Veracruzana, Zona Universitaria, Xalapa, Ver, México

4. Programa de Ingeniería en Biotecnología, Universidad Politécnica de Huatusco, Huatusco, Ver, México

5. CONACYT-CIAD (Centro de Investigación en Alimentación y Desarrollo, A.C). Coordinación de Tecnología de Alimentos de Origen Animal. Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos/Química y Biotecnología de Productos Lácteos. Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo Sonora

6. Qualisud, Univ Montpellier, Institut Agro, CIRAD, Avignon Université, Univ de La Réunion, Montpellier, France

7. CIRAD, UMR Qualisud, Montpellier, France

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2023.2197997

Reference105 articles.

1. Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies

2. Emerging technologies: chemical aspects

3. Ghoshal, G.Emerging Food Processing Technologies. In Food Processing for Increased Quality and Consumption; Academic Press: London, UK, 2018; pp. 29–65.

4. Consumer acceptance and rejection of emerging agrifood technologies and their applications

5. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

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