An overview of irradiation as a food preservation technique

by Ola Joshua Ajibola
Published 2020-06-01

Preserving the authenticity of food and wine festivals: the case of Italy

by Cristina Santini, Alessio Cavicchi, Eleonora Belletti
Published 2013-05-01

The Working Principle and Use of High Pressures in the Food Industry

by Karlović, S., Brnčić, M., Ježek, D., Tripalo, B., Bosiljkov, T.
Published 2010-11-01

Use of Alginates as Food Packaging Materials

by Michael G. Kontominas
Published 2020-10-01

A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and Applications

by Mercedes López, Mercedes López, Tamara Calvo, Miguel Prieto, Miguel Prieto, Rodolfo Múgica-Vidal, Ignacio Muro-Fraguas, Fernando Alba-Elías, Avelino Alvarez-Ordóñez, Avelino Alvarez-Ordóñez
Published 2019-04-01

Establishing the multi-criteria roadmap and metrics for the evaluation of active films for food packaging

by Ana Arias, Gumersindo Feijoo, Maria Teresa Moreira
Published 2021-01-01

Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes

by Felix Schottroff, Antje Fröhling, Marija Zunabovic-Pichler, Anna Krottenthaler, Oliver Schlüter, Henry Jäger
Published 2018-11-01

The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability...

by Salah A. Al Maiman, Nawal A. Albadr, Ibrahim A. Almusallam, Mohammed Jawad Al-Saád, Sarah Alsuliam, Magdi A. Osman, Amro B. Hassan
Published 2021-03-01

Saying Yes to the Precautionary Principle

by Darcy Mullen
Published 2018-06-01

Improvement of technology of preserves from freshwater fish species

by N. Golembovskaya
Published 2020-10-01

A methodological approach for optimum preservation results: The packaging paradigm

by Antonios Kanavouras, Frank A. Coutelieris
Published 2017-04-01

The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables

by Annachiara Pirozzi, Giovanna Ferrari, Francesco Donsì
Published 2021-08-01

A Critical Review on Superchilling Preservation Technology in Aquatic Product

by Chun-hua WU, Chun-hong YUAN, Xing-qian YE, Ya-qin HU, Shi-guo CHEN, Dong-hong LIU
Published 2014-12-01

Ontological Frameworks for Food Utopias

by Andrea Borghini, Nicola Piras, Beatrice Serini
Published 2020-12-01

A methodology for the sustainability assessment of agri-food systems: an application to the Slow Food Presidia project.

by Cristiana Peano, Paola Migliorini, Francesco Sottile
Published 2014-12-01

HOME ENTERAL NUTRITION THERAPY: INTERFACE BETWEEN HUMAN RIGHT TO ADEQUATE FOOD AND FOOD SECURITY AND NUTRITION

by Caryna Eurich Mazur, Suely Teresinha Schmidt, Silvia do Amaral Rigon, Maria Eliana Madalozzo Schieferdecker
Published 2014-09-01

FOOD RESOURCES - AN ELEMENT OF CRITICAL INFRASTRUCTURES

by Teodor FRUNZETI
Published 2011-12-01

Sustainable Agriculture and Farmers Choices Among Short Term Efficiency and Preserving the Future

by Alda Miftari
Published 2020-01-01

Prospects for the regulation of nanotechnology applied to food and biofuels

by Wilson Engelmann, Andrea Aldrovandi, Airton Guilherme Berger Filho
Published 2013-11-01

The Agrarian Natural Resource Use in the Area of Risky Farming: Principles and Priorities for Rationalization

by Golyan Vasyl A., Savchuk Vladyslav V.
Published 2017-07-01