Preserving Strawberry Quality by Employing Novel Food Preservation and Processing Techniques – Recent Updates and Future Scope – An Overview

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4530|38|6|536-554

ISSN： 0145-8876

Source： Journal Of Food Process Engineering (Electronic), Vol.38, Iss.6, 2015-12, pp. : 536-554

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Nonthermal Preservation of Foods Using Combined Processing Techniques

By Raso Javier

Critical Reviews in Food Science and Nutrition, Vol. 43, Iss. 3, 2003-05 ,pp. : 265-285

Taylor & Francis Ltd

Access to resources Recommend Favorite

Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing

By Terefe Netsanet Shiferaw Buckow Roman Versteeg Cornelis

Critical Reviews in Food Science and Nutrition, Vol. 54, Iss. 1, 2014-01 ,pp. : 24-63

Taylor & Francis Ltd

Access to resources Recommend Favorite

Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food Processing Technologies Part 2: Pulsed Electric Field Processing

By Terefe Netsanet Shiferaw Buckow Roman Versteeg Cornelis

Critical Reviews in Food Science and Nutrition, Vol. 55, Iss. 1, 2015-01 ,pp. : 1-15

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effects of emerging food processing techniques on the packaging materials

By Ozen

Trends in Food Science and Technology, Vol. 12, Iss. 2, 2001-02 ,pp. : 60-67

Elsevier

Access to resources Recommend Favorite

Recent Trends and Developments in Infrared Heating in Food Processing

By Rastogi Navin K.

Critical Reviews in Food Science and Nutrition, Vol. 52, Iss. 9, 2012-09 ,pp. : 737-760

Taylor & Francis Ltd

Access to resources Recommend Favorite