High Pressure Sub-Zero Temperature Concepts for Improving Microbial Safety and Maintaining Food Quality: Background Fundamentals, Equipment Issues and Applications

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-06-27 DOI:10.1080/87559129.2024.2370947

Ting Xiao, Yifan Li, Zhuoyun Zheng, Lihui Hu, Songming Zhu, Hosahalli S. Ramaswamy, Yong Yu

引用次数: 0

Abstract

Ensuring food safety and quality is paramount for consumers. Water, a fundamental component of food, exhibits diverse crystalline structures under high pressure (HP) and experiences alterations in ...

查看原文本刊更多论文

改善微生物安全和保持食品质量的高压深冷温度概念：背景基础、设备问题和应用

确保食品安全和质量对消费者来说至关重要。水作为食品的基本成分，在高压（HP）条件下呈现出多种结晶结构，并在高压条件下发生变化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists