Novel technologies to improve food safety and quality-Reference-Cited by-同舟云学术

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Novel technologies to improve food safety and quality

Published:2019-12 Issue: Volume:30 Page:1-7
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Morales-de la Peña M,Welti-Chanes J,Martín-Belloso O

Funder

Tecnologico de Monterrey, Mexico for the Postdoctoral Research

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference79 articles.

1. The impact of nonthermal technologies on the microbiological quality of juices: a review;Roobab;Compr Rev Food Sci Food Saf,2018

2. Innovative Technologies for Food Preservation,2018

3. Innovative technologies for food preservation;Barba,2018

4. Safety improvement of fruit juices by novel thermal and nonthermal processing;Santhirasegaram,2016

5. Novel thermal processing technologies;Vicente,2007

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3. The synergistic bactericidal effect of simultaneous 222 nm krypton-chlorine excilamp and 307 nm UVB light treatment on sliced cheese and its mechanisms;Food Microbiology;2024-09

4. Impact of UV-C treatment on the inactivation of microbes and amino acid composition in cow milk and buffalo milk: A comparative study;International Dairy Journal;2024-09

5. Impacts of novel non-thermal processing (NTP) on anti-nutritional compounds of food grains and seeds;Food Control;2024-08

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