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Showing 61 - 80 results of 3,212 for search 'FOOD PRESERVATION TECHNOLOGY', query time: 5.66s Refine Results
  1. 61
    Determination of Preservative in Care Products and Foods Using Gas Chromatography
    by Sheng-Yuan Wang, 王聖元
    Published 2017
    “...碩士 === 中原大學 === 化學研究所 === 105 === Chemical preservatives are widely used for a variety of food...”
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  2. 62
    Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation
    “... properties compared to larger systems. For food applications, this technology allows the incorporation...”
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    Article
  3. 63
    Controlling foodborne pathogens with natural antimicrobials by biological control and antivirulence strategies
    by Ahmed G. Abdelhamid, Noha K. El-Dougdoug
    Published 2020-09-01
    Subjects: “...Food preservation...”
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    Article
  4. 64
    Improvement of technology of preserves from freshwater fish species
    by N. Golembovskaya
    Published 2020-10-01
    Subjects: “...freshwater fish preserves, spice-aromatic roots, biological value of proteins, biological...”
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    Article
  5. 65
    Food container employing a cold atmospheric plasma source for prolonged preservation of plant and animal origin food products
    Subjects: “...Plasma device for in-storage food preservation...”
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    Article
  6. 66
    Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts
    Subjects: “...natural preservatives...”
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    Article
  7. 67
    Functionality of Food Components and Emerging Technologies
    by Charis M. Galanakis
    Published 2021-01-01
    Subjects: “...functional foods...”
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    Article
  8. 68
    Preservation and evaluation of spiced chayote juice using hurdle technology
    “...Brazilian Journal of Food Technology ...”
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    Article
  9. 69
    Application of Plasma Technology in Food Processing
    by Aslı Albayrak, Gülden Başyiğit Kılıç
    Published 2020-11-01
    “...Turkish Journal of Agriculture: Food Science and Technology...”
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    Article
  10. 70
    Perception, motivation and performance of students in food preservation technology course through game-based and gamification approach / Nurul Asyikin Md Zaki and Atikah Kadri
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    Article
  11. 71
    <i>Leptospermum petersonii</i> as a Potential Natural Food Preservative
    Subjects: “...natural food preservatives...”
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  12. 72
    Application of bacteriophage as food preservative to control enteropathogenic Escherichia coli (EPEC)
    Subjects: “...Food preservative...”
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    Article
  13. 73
    CFD Characteristics of Refrigerated Trailers and Improvement of Airflow for Preserving Perishable Foods
    by Turkay Yildiz
    Published 2019-03-01
    “...When preserving perishable goods, maintaining a constant temperature over the cold supply chain...”
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    Article
  14. 74
    Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation
    Subjects: “...Antioxidant food preservation...”
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    Article
  15. 75
    Research and Application of Key Techniques for Preserving and Sterilizing Preprocessed Food Processing
    by Tianfei Dong
    Published 2020-01-01
    “... experience, this paper summarizes the research status of key technologies for preserving and sterilizing pre...”
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    Article
  16. 76
    Application of high pressure processing on seafood for preservation and food safety elevation
    by Shao-Lan Chen, 陳韶嵐
    Published 2019
    “... technology that can inactivate pathogenic and spoilage microorganisms in food, and extend the shelf life...”
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  17. 77
    The study of culture in preservation of health by food therapy of Eucommia ulmoides Oliv.
    by 王莉霞
    Published 2010
    “... Oliv. as therapeutic food for preservation of health in Taiwan stay in traditional Chinese herbal tonic...”
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  18. 78
    A Critical Review on Superchilling Preservation Technology in Aquatic Product
    “... of fishery food are increasing. Thus, high efficient preservation technologies for aquatic products become...”
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    Article
  19. 79
    Use of aromatic root vegetables in the technology of freshwater fish preserves
    Subjects: “...preserves...”
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    Article
  20. 80
    The possibility of using lactic additives and sonochemical technology in the production of preserves
    “... in the composition of preserves in the amount of 3% and in combination with the use of sonochemical technologies...”
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    Article
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