Study on the influence of different magnetic and electric field-assisted storage methods on non-thermal effects of food-Reference-Cited by-同舟云学术

Study on the influence of different magnetic and electric field-assisted storage methods on non-thermal effects of food

Published:2021-09-27 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ABDILOVA Galiya¹^ORCID,TEREKHOVA Anna²,SHADRIN Maxim³,BURAKOVSKAYA Nina³,FEDOSEEVA Natalya⁴,ARTAMONOVA Marina⁵,ERMIENKO Alena⁵,SMIRNOVA Maria⁶,GRIGORYANTS Igor²,STRIGULINA Ekaterina²

Affiliation:

1. Shakarim University of Semey, Kazakhstan

2. The First Cossack University, Russia

3. Omsk State Technical University, Russia

4. Russian State Agrarian Correspondence University, Russia

5. Moscow State University of Food Production, Russia

6. St. Petersburg State University of Aerospace Instrumentation, Russia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

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4. High-pressure processing–effects on microbial food safety and food quality;Considine K. M.;FEMS Microbiology Letters,2008

5. Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches–a review;Corbo M. R.;International Journal of Food Science & Technology,2009

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