Bookmark (0)
Please login to bookmark
Close
Publication date: July 2024
Source: Innovative Food Science & Emerging Technologies, Volume 95
Author(s): Domiziana Battaggia, Yijiao Yao, Masja N. Nierop Groot, Tjakko Abee, Heidy M.W. den Besten
Publication date: July 2024Source: Innovative Food Science & Emerging Technologies, Volume 95Author(s): Domiziana Battaggia, Yijiao Yao, Masja N. Nierop Groot, Tjakko Abee, Heidy M.W. den Besten Leer más
Related posts:
Assessing the effects of different drying methods and minimal processing on the sustainability of the organic food quality
The combined effect of chitosan and High Hydrostatic Pressure on Listeria monocytogenes and Escherichia coli
Potential applications of atmospheric-pressure dielectric barrier discharge cold plasma for fruit preservation: Advantages, effects on quality characteristics, and limitations
High-voltage electrostatic field with 35 kV-15 min could reduce Pseudomonas spp. to maintain the quality of pork during −1 °C storage
Effect of weak alkaline electrolyzed water on rice cooking: Promoting rapid water absorption and enhancing the quality and digestibility
Micro-nano bubble water technology: Sustainable solution for the postharvest quality and safety management of fresh fruits and vegetables – A review