{"title":"改善微生物安全和保持食品质量的高压深冷温度概念：背景基础、设备问题和应用","authors":"Ting Xiao, Yifan Li, Zhuoyun Zheng, Lihui Hu, Songming Zhu, Hosahalli S. Ramaswamy, Yong Yu","doi":"10.1080/87559129.2024.2370947","DOIUrl":null,"url":null,"abstract":"Ensuring food safety and quality is paramount for consumers. Water, a fundamental component of food, exhibits diverse crystalline structures under high pressure (HP) and experiences alterations in ...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"101 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"High Pressure Sub-Zero Temperature Concepts for Improving Microbial Safety and Maintaining Food Quality: Background Fundamentals, Equipment Issues and Applications\",\"authors\":\"Ting Xiao, Yifan Li, Zhuoyun Zheng, Lihui Hu, Songming Zhu, Hosahalli S. Ramaswamy, Yong Yu\",\"doi\":\"10.1080/87559129.2024.2370947\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Ensuring food safety and quality is paramount for consumers. Water, a fundamental component of food, exhibits diverse crystalline structures under high pressure (HP) and experiences alterations in ...\",\"PeriodicalId\":12369,\"journal\":{\"name\":\"Food Reviews International\",\"volume\":\"101 1\",\"pages\":\"\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-06-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Reviews International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/87559129.2024.2370947\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Reviews International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/87559129.2024.2370947","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
High Pressure Sub-Zero Temperature Concepts for Improving Microbial Safety and Maintaining Food Quality: Background Fundamentals, Equipment Issues and Applications
Ensuring food safety and quality is paramount for consumers. Water, a fundamental component of food, exhibits diverse crystalline structures under high pressure (HP) and experiences alterations in ...
期刊介绍：
Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for:
•food scientists and technologists
•food and cereal chemists
•chemical engineers
•agriculturists
•microbiologists
•toxicologists
•nutritionists
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