期刊
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
卷 14, 期 5, 页码 437-441出版社
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013208098815
关键词
ozone; supercritical carbon dioxide; sanitation; antimicrobials; food safety
The current need for minimally-processed foods with fresh-like, natural, and unadulterated qualities has increased the technological search for processes that ensure food safety while maintaining the food in a very wholesome taste-unaltered state. To that end, ozone, supercritical CO2, electrolyzed oxidizing water, and chlorine dioxide were chosen as emerging chemical technologies that hold much potential for ensuring food quality and safety standards. Some of these emerging antimicrobial technologies are briefly described.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据