Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing-Reference-Cited by-同舟云学术

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

Published:2020-07-25 Issue:2 Volume:101 Page:347-363
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Luan Chunning¹²,Zhang Min¹³^ORCID,Fan Kai¹⁴,Devahastin Sakamon⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

2. International Joint Laboratory on Food Safety Jiangnan University Wuxi China

3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi China

4. Yechun Food Production and Distribution Co., Ltd Yangzhou China

5. Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering King Mongkut's University of Technology Thonburi Bangkok Thailand

Funder

Government of Jiangsu Province

Higher Education Discipline Innovation Project

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10602

Reference178 articles.

1. DECONTAMINATION EFFECT OF ELECTROLYZED WATER WASHING ON FRUITS AND VEGETABLES

2. Application of emerging technologies to control Salmonella in foods: A review

3. Sustainable Sanitation in the Food Industry

4. Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine

5. Changes in the Residual Chlorine Content of Fresh-cut Lettuce during Storage

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