Minimal processing methods for food
Author:
Publisher
Elsevier
Reference181 articles.
1. Lactic acid bacteria as antibacterial agents to extend the shelf life of fresh and minimally processed fruits and vegetables: quality and safety aspects;Agriopoulou;Microorganisms,2020
2. Biocontrol of Shigella flexneri in ground beef and Vibrio cholerae in Seafood with bacteriophage-assisted high hydrostatic pressure (HHP) treatment;Ahmadi;Food Bioprocess. Technol.,2015
3. Effectiveness of chemical and thermal treatments on control Rhizopus Stolonifer fruit infection comparing tomato cultivars with different sensitivities to cracking;Alfaro-Sifuentes;Int. J. Environ. Res. Public Health,2019
4. Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables;Ali;Crit. Rev. Food Sci. Nutr.,2018
5. Carboxymethyl cellulose coating delays chilling injury development and maintains eating quality of ‘Kinnow’ mandarin fruits during low temperature storage;Ali;Int. J. Biol. Macromol.,2021
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