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Non-thermal techniques and the “hurdle” approach: How is food technology evolving?

Francesco Bigi, Enrico Maurizzi, Andrea Quartieri, Riccardo De Leo, Maria Gullo, Andrea Pulvirenti

2022Trends in Food Science & Technology85 citationsDOIOpen Access PDF

Topics & Concepts

Biochemical engineeringFood industryRisk analysis (engineering)Quality (philosophy)Food processingFood qualityComputer scienceEngineeringBusinessFood scienceBiologyPhilosophyEpistemologyMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyEssential Oils and Antimicrobial Activity
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