Study on the influence of different magnetic and electric field-assisted storage methods on non-thermal effects of food

Autor: Ekaterina Strigulina, Igor Grigoryants, Nina Burakovskaya, Maria Smirnova, Natalya Fedoseeva, Galiya Abdilova, Maxim Shadrin, Marina Artamonova, Anna Terekhova, Alena Ermienko

Publikováno v: Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e29921, Published: 27 SEP 2021
Food Science and Technology, Issue: ahead, Published: 27 SEP 2021

Food processing (FP) industries are dominated by thermal inputs for food preservation. Such treatments can, however, contribute to some undesirable changes in the quality attributes and nutritional value of food. Non-thermal storage processes, on the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f8cdbbabbff633f95aba8e4499f2c34
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005047207&tlng=en