Energy Requirements for Alternative Food Processing Technologies-Principles, Assumptions, and Evaluation of Efficiency-Reference-Cited by-同舟云学术

Energy Requirements for Alternative Food Processing Technologies-Principles, Assumptions, and Evaluation of Efficiency

Published:2015-06-02 Issue:5 Volume:14 Page:536-554
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Rodriguez-Gonzalez Oscar¹,Buckow Roman²,Koutchma Tatiana³,Balasubramaniam V. M.⁴

Affiliation:

1. Rodriguez-Gonzalez Services, 14 Chevron; Toronto ON Canada M1K 3N4

2. Commonwealth Scientific and Industrial Research Organisation; 671 Sneydes Road Werribee VIC 3030 Australia

3. Agriculture and Agri-Food Canada; 93 Stone Road West Guelph ON N1G 5C9 Canada

4. Dept. of Food Science and Technology & Dept. of Food, Agricultural, and Biological Engineering; The Ohio State Univ., 333 Parker Food Science and Technology; 2015 Fyffe Court Columbus OH 43210 U.S.A

Funder

Ohio Agricultural Research and Development Corp. (OARDC)

U.S. Dept. of Agriculture, Natl. Inst. of Food and Agriculture (USDA NIFA)

Publisher

Wiley

Subject

Food Science

Reference83 articles.

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2. Thermal and nonthermal processing of apple cider: storage quality under equivalent process conditions;Azhuvalappil;J Food Qual,2010

3. Preserving foods through high-pressure processing;Balasubramaniam;Food Technol,2008

4. Food Sterilization by Combining High Pressure and Thermal Energy

5. Production of microbiologically stable apple juice by metallic membrane ultrafiltration;Barefoot;J Food Sci,1989

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