Advances in utilization of carbon-dioxide for food preservation and storage
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Elsevier
Reference86 articles.
1. Effect of thickness and matrix variability on properties of a starch-based nanocomposite supple film;Fadeyibi;Food Research,2021
2. Optimization of processing parameters of nanocomposite film for fresh sliced okra packaging;Fadeyibi;J Appl Packag Res,2019
3. Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis;Bassey;Food Res Int,2021
4. Evaluation of integrated ultrasound and CaCl2 in hydrocooling water on the quality of ‘Bing’, ‘Lapins’, and ‘Sweetheart’ cherries stored in modified atmosphere packaging;Zhi;Sci Hortic,2022
5. A multiphysics approach for modeling gas exchange in microperforated films for modified atmosphere packaging of respiring products;González-Buesa;Food Packag Shelf Life,2022
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1. Geomechanical modeling of CO2 sequestration: A review focused on CO2 injection and monitoring;Journal of Environmental Chemical Engineering;2024-06
2. Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives;Food Research International;2023-11
3. Use of an earthen clay pot refrigerator with a thermoelectric cooler for extending farm produce shelf life;Frontiers in Mechanical Engineering;2023-05-23
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