Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 10, 2017, Pages 2095-2111

  Pinela, José ^a   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

emerging technologies; Food preservation; food shelf life; fruits and vegetables; physical methods; quality and safety

Indexed keywords

CARBON; CARBON DIOXIDE; FOOD PRESERVATION; FRUITS; HYDROSTATIC PRESSURE; RADIATION DECONTAMINATION; VEGETABLES;

EMERGING TECHNOLOGIES; FRUITS AND VEGETABLES; PHYSICAL METHODS; QUALITY AND SAFETIES; SHELF LIFE;

FOOD SAFETY;

CARBON DIOXIDE; PLASMA GAS;

ADVERSE EFFECTS; ANALYSIS; CHEMISTRY; FOOD CONTAMINATION; FOOD IRRADIATION; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FOOD SAFETY; FOOD STORAGE; FRUIT; HUMAN; HYDROSTATIC PRESSURE; MICROBIOLOGY; PHARMACOLOGY; PLASMA GAS; PRESERVED FOOD; PREVENTION AND CONTROL; PROCEDURES; TRENDS; VEGETABLE;

CARBON DIOXIDE; FOOD CONTAMINATION; FOOD IRRADIATION; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FOOD SAFETY; FOOD STORAGE; FOOD, PRESERVED; FRUIT; HUMANS; HYDROSTATIC PRESSURE; PLASMA GASES; VEGETABLES;

EID: 85016116921     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2015.1046547     Document Type: Review

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