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Guidelines on reporting treatment conditions for emerging technologies in food processing.
Gómez-López, Vicente M; Pataro, Gianpiero; Tiwari, Brijesh; Gozzi, Mario; Meireles, María Ángela A; Wang, Shaojin; Guamis, Buenaventura; Pan, Zhongli; Ramaswamy, Hosahalli; Sastry, Sudhir; Kuntz, Florent; Cullen, Patrick J; Vidyarthi, Sriram K; Ling, Bo; Quevedo, Joan Miquel; Strasser, Alain; Vignali, Giuseppe; Veggi, Priscilla C; Gervilla, Ramon; Kotilainen, Heidi Maria; Pelacci, Massimiliano; Viganó, Juliane; Morata, Antonio.
Afiliação
  • Gómez-López VM; Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Guadalupe, Murcia, Spain.
  • Pataro G; Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy.
  • Tiwari B; Food Biosciences Department, Teagasc Food Research Centre, Dublin, Ireland.
  • Gozzi M; Catelli Food Technology Group; CFT S.p.A., Parma, Italy.
  • Meireles MÁA; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo, Diadema, SP, Brazil.
  • Wang S; College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China.
  • Guamis B; Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain.
  • Pan Z; Department of Biological and Agricultural Engineering, University of California, Davis, California, USA.
  • Ramaswamy H; Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, Montreal, Quebec, Canada.
  • Sastry S; Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio, USA.
  • Kuntz F; Aerial, Illkirch Graffenstaden, France.
  • Cullen PJ; School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, NSW, Australia.
  • Vidyarthi SK; Department of Biological and Agricultural Engineering, University of California, Davis, California, USA.
  • Ling B; College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China.
  • Quevedo JM; SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain.
  • Strasser A; Aerial, Illkirch Graffenstaden, France.
  • Vignali G; Department of Engineering and Architecture, University of Parma, Parma, Italy.
  • Veggi PC; Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
  • Gervilla R; SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain.
  • Kotilainen HM; Bühler UK Ltd., Digital Technologies, London, UK.
  • Pelacci M; University of Parma, Parma, Italy.
  • Viganó J; Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
  • Morata A; Dept. Química y Tecnología de Alimentos, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain.
Crit Rev Food Sci Nutr ; 62(21): 5925-5949, 2022.
Article em En | MEDLINE | ID: mdl-33764212
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Conservação de Alimentos / Temperatura Alta Tipo de estudo: Guideline Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Conservação de Alimentos / Temperatura Alta Tipo de estudo: Guideline Idioma: En Ano de publicação: 2022 Tipo de documento: Article