Modern trends and techniques for food preservation-Reference-Cited by-同舟云学术

Modern trends and techniques for food preservation

Published:2024-03-30 Issue:1 Volume:2024 Page:19-32
ISSN:2714-0865
Container-title:Food and Life
language:en
Short-container-title:Food Life

Author:

Talib Ambreen^ORCID,Samad Abdul^ORCID,Hossain Md Jakir^ORCID,Muazzam Ayesha^ORCID,Anwar Bushra^ORCID,Atique Rameen^ORCID,Hwang Young-Hwa^ORCID,Joo Seon-Tea^ORCID

Publisher

Korean Society for Food Science of Animal Resources

Link

http://www.foodnlife.org/download/download_pdf?doi=10.5851/fl.2024.e6

Reference107 articles.

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2. Adams MR, Moses MO. 2008. Food microbiology. 3rd ed. The Royal Society of Chemistry, Cambridge, UK. pp 98-99.

3. Agrahar-Murugkar D, Jha K. 2010. Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max). J Food Sci Technol 47:482-487. 10.1007/s13197-010-0082-5 23572675 PMC3551097

4. Ahmadi F, Lee WH, Kwak WS. 2021. A novel combination of sodium metabisulfite and a chemical mixture based on sodium benzoate, potassium sorbate, and sodium nitrite for aerobic preservation of fruit and vegetable discards and lactic acid fermentation in a total mixed ration for ruminants. Anim Biosci 34:1479-1490. 10.5713/ab.20.0871 33677910 PMC8495328

5. Alnadari F, Al-Dalali S, Nasiru MM, Frimpong EB, Hu Y, Abdalmegeed D, Dai Z, Al-Ammari A, Chen G, Zeng X. 2023. A new natural drying method for food packaging and preservation using biopolymer-based dehydration film. Food Chem 404:134689. 10.1016/j.foodchem.2022.134689 36302284

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