Introduction

Food Science and Technology International

Volumn 14, Issue 5, 2008, Pages 403-409

  Barbosa Canovas, Gustavo V ^a   Bermúdez Aguirre, Daniela ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Emerging technologies; Nonthermal; Thermal and food preservation

Indexed keywords

CARBON DIOXIDE; DEWATERING; ELECTRIC FIELDS; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD PROCESSING; MICROWAVE DEVICES; ORGANIC POLYMERS; OZONE; RADIO; RADIO WAVES; SEMICONDUCTOR QUANTUM DOTS; STERILIZATION (CLEANING); TECHNOLOGY;

COLD PLASMAS; DENSE PHASE; EMERGING TECHNOLOGIES; EVALUATION PROCESS; FOOD PROCESS; HIGH PRESSURES; MICROWAVE TECHNOLOGIES; NON-THERMAL TECHNOLOGIES; NONTHERMAL; NUTRITIONAL QUALITIES; PULSED ELECTRIC FIELDS; QUALITY PRODUCTS; RADIO FREQUENCIES; THERMAL AND FOOD PRESERVATION;

DRYING;

EID: 59249106820     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208102119     Document Type: Review

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