相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods
Li-Zhen Deng et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021 (2021)
Food systems: seven priorities to end hunger and protect the planet
Joachim von Braun et al.
NATURE (2021)
Effect of Processing on Quality of Pepper: A Review
Keithellakpam Sanatombi et al.
FOOD REVIEWS INTERNATIONAL (2020)
Importance of drying in support of human welfare
Hong-Wei Xiao et al.
DRYING TECHNOLOGY (2020)
COVID-19 risks to global food security
David Laborde et al.
SCIENCE (2020)
High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure
Li-Zhen Deng et al.
FOOD CONTROL (2019)
Sanitising efficacy of lactic acid combined with low-concentration sodium hypochlorite on Listeria innocua in organic broccoli sprouts
Lin Chen et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems
Walter Willett et al.
LANCET (2019)
Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review
Li-Zhen Deng et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification
Li-Zhen Deng et al.
FOOD CHEMISTRY (2018)
Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage
Jun Wang et al.
FOOD CHEMISTRY (2018)
Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying
Huyong Lee et al.
FOOD MICROBIOLOGY (2018)
Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying
Xu-Hai Yang et al.
JOURNAL OF FOOD ENGINEERING (2018)
A review of novel physical and chemical decontamination technologies for aflatoxin in food
S. K. Pankaj et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure
Li-Zhen Deng et al.
DRYING TECHNOLOGY (2018)
Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)
Jun Wang et al.
FOOD CHEMISTRY (2017)
Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)
Qin Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Application of Drying Technology to Control Aflatoxins in Foods and Feeds: A Review
Naphaporn Chiewchan et al.
DRYING TECHNOLOGY (2015)
Accelerated Drying and Improved Color Properties of Red Pepper by Pretreatment of Pulsed Electric Fields
Yu-Chul Won et al.
DRYING TECHNOLOGY (2015)
Global diets link environmental sustainability and human health
David Tilman et al.
NATURE (2014)
Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers
Jose de Jesus Ornelas-Paz et al.
FOOD CHEMISTRY (2010)
The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)
Catherine W. Rico et al.
FOOD CHEMISTRY (2010)
Food Security: The Challenge of Feeding 9 Billion People
H. Charles J. Godfray et al.
SCIENCE (2010)
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)
Sonia M. Castro et al.
FOOD CHEMISTRY (2008)
Hot-air drying characteristics of red pepper
I Doymaz et al.
JOURNAL OF FOOD ENGINEERING (2002)