Superheated steam processing: An emerging technology to improve food quality and safety.

Fang, Jiajia; Liu, Chongxin; Law, Chung-Lim; Mujumdar, Arun S; Xiao, Hong-Wei; Zhang, Chunjiang

Fang, Jiajia; Liu, Chongxin; Law, Chung-Lim; Mujumdar, Arun S; Xiao, Hong-Wei; Zhang, Chunjiang.

Afiliação

Fang J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China).
Liu C; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China).
Law CL; Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Selangor, Malaysia.
Mujumdar AS; Department of Bioresource Engineering, McGill University, Quebec, Canada.
Xiao HW; College of Engineering, China Agricultural University, Beijing, China.
Zhang C; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China).

Crit Rev Food Sci Nutr ; 63(27): 8720-8736, 2023.

Article em En | MEDLINE | ID: mdl-35389273

Assuntos

Qualidade dos Alimentos; Vapor; Temperatura Alta; Frutas; Tecnologia

Palavras-chave

Superheated steam; antioxidant capacity; color; foodstuffs; texture; vitamin

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vapor / Qualidade dos Alimentos Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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