A comprehensive review on isochoric freezing: a recent technology for preservation of food and non-food items
Author:
Affiliation:
1. Department of Food Engineering, NIFTEM-T, Thanjavur, TamilNadu, India
Abstract
Publisher
Royal Society of Chemistry (RSC)
Link
http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00146F
Reference49 articles.
1. Isochoric Freezing and Its Emerging Applications in Food Preservation
2. D. R.Heldman , Food freezing , in Handbook of food engineering , CRC Press , 2006 , pp. 439–482
3. Control of ice crystal nucleation and growth during the food freezing process
4. M. S.Rahman and J. F.Velez-Ruiz , Food preservation by freezing , in Handbook of food engineering , CRC Press , 2007 , pp. 653–684
5. Sustainable management of food waste; pre-treatment strategies, techno-economic assessment, bibliometric analysis, and potential utilizations: A systematic review
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