Non-thermal technologies and its current and future application in the food industry: a review-Reference-Cited by-同舟云学术

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Non-thermal technologies and its current and future application in the food industry: a review

Published:2018-08-12 Issue:1 Volume:54 Page:1-13
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhang Zhi-Hong¹,Wang Lang-Hong²,Zeng Xin-An²,Han Zhong²,Brennan Charles S.³^ORCID

Affiliation:

1. School of Food & Biological Engineering; Jiangsu University; Zhenjiang 212013 China

2. School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China

3. Department of Wine, Food and Molecular Biosciences; Centre for Food Research and Innovation; Lincoln University; Lincoln 85084 New Zealand

Funder

National Natural Science Foundation of China

National Key R&D Program of China

S&T projects of Guangdong Province

111 Project

Basal Scientific Research Funds in Central Public Welfare Scientific Research Units

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13903/fullpdf

Reference113 articles.

1. Influence of different pulsed electric field strengths on the quality of the grapefruit juice;Aadil;International Journal of Food Science & Technology,2015a

2. A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice;Aadil;International Journal of Food Science & Technology,2015b

3. Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries;Alexandre;Journal of Food Engineering,2012

4. The effect of ultrasound waves on the efficiency of membrane clarification of pomegranate juice;Aliasghari Aghdam;International Journal of Food Science & Technology,2015

5. Enhancement of UVC-light treatment of tangerine and grapefruit juices through ultrasonic atomization;Antonio-Gutiérrez;Innovative Food Science & Emerging Technologies,2017

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