ZnO nanoparticles combined radio frequency heating: A novel method to control microorganism and improve product quality of prepared carrots-Reference-Cited by-同舟云学术

ZnO nanoparticles combined radio frequency heating: A novel method to control microorganism and improve product quality of prepared carrots

Published:2017-12 Issue: Volume:44 Page:46-53
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Xu Jicheng,Zhang Min,Bhandari Bhesh,Kachele Robert

Funder

China Key Research Program

National Natural Science Foundation of China

Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, Jiangsu Province (China) Infrastructure Project

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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5. Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice;Emamifar;Innovative Food Science & Emerging Technologies,2010

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