4.5 Article

An emerging pretreatment technology for reducing postharvest loss of vegetables-a case study of red pepper (Capsicum annuum L.) drying

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。
Review Food Science & Technology

Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods

Li-Zhen Deng et al.

Summary: This review summarizes the working principles and applications of novel thermal decontamination technologies including superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking, which can effectively reduce microbial load on products and moderately destruct mycotoxins.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021 (2021)

Editorial Material Multidisciplinary Sciences

Food systems: seven priorities to end hunger and protect the planet

Joachim von Braun et al.

Summary: The United Nations should utilize science and technology to enhance nutrition and protect the environment.

NATURE (2021)

Review Food Science & Technology

Effect of Processing on Quality of Pepper: A Review

Keithellakpam Sanatombi et al.

FOOD REVIEWS INTERNATIONAL (2020)

Editorial Material Engineering, Chemical

Importance of drying in support of human welfare

Hong-Wei Xiao et al.

DRYING TECHNOLOGY (2020)

Editorial Material Multidisciplinary Sciences

COVID-19 risks to global food security

David Laborde et al.

SCIENCE (2020)

Article Engineering, Chemical

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)

Review Food Science & Technology

A review of novel physical and chemical decontamination technologies for aflatoxin in food

S. K. Pankaj et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Review Engineering, Chemical

Application of Drying Technology to Control Aflatoxins in Foods and Feeds: A Review

Naphaporn Chiewchan et al.

DRYING TECHNOLOGY (2015)

Article Multidisciplinary Sciences

Global diets link environmental sustainability and human health

David Tilman et al.

NATURE (2014)

Article Multidisciplinary Sciences

A preventable cancer

Lucas Laursen

NATURE (2014)

Article Chemistry, Applied

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

Jose de Jesus Ornelas-Paz et al.

FOOD CHEMISTRY (2010)

Review Multidisciplinary Sciences

Food Security: The Challenge of Feeding 9 Billion People

H. Charles J. Godfray et al.

SCIENCE (2010)

Article Engineering, Chemical

Hot-air drying characteristics of red pepper

I Doymaz et al.

JOURNAL OF FOOD ENGINEERING (2002)