Conventional Technologies of Food Preservation-Reference-Cited by-同舟云学术

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Conventional Technologies of Food Preservation

Published:2018 Issue: Volume: Page:3-23
ISSN:
Container-title:Innovative Technologies for Food Preservation
language:
Short-container-title:

Author:

Augusto Pedro E.D.,Soares Beatriz M.C.,Castanha Nanci

Publisher

Elsevier

Reference19 articles.

1. Augusto, P. E. D. (2017). Princípios de tecnologia de alimentos [Principles of food technology]. São Paulo: Arthmed.

2. Thermal processes: Commercial sterility (Retort);Augusto,2014

3. Codex general standard for irradiated foods;Codex Alimentarius;Codex STAN,2003

4. Tecnologia do processamento de alimentos: princípios e práticas;Fellows,2006

5. The properties of water in relationship to water binding in foods: a review;Labuza;Journal of Food Processing and Preservation,1977

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1. Understanding retort processing: A review;Food Science & Nutrition;2023-12-27

2. Stability of antimicrobial, antioxidant, and functional properties of pectin‐based film incorporated with Thymus capitatus and Cinnamomum verum essential oils;Journal of Food Safety;2023-12-04

3. Conceptualisation of an Ecodesign Framework for Sustainable Food Product Development across the Supply Chain;Environments;2023-03-30

4. Application of ultrasound-assisted cooking temperature for improving physicochemical and sensory properties of broiler meat;Food Materials Research;2022

5. Processing of Coconut Water;Coconut Water;2022

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