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  1. 161
    Formula and Technology Development for Obtaining Biologically Active Natural Food Additives
    by Smirnov S., Fazullina O.
    Published 2018-09-01
    “...The research featured the development of formulae and technologies for the production...”
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    Article
  2. 162
    Application of ultrasound in combination with other technologies in food processing: A review
    by Mohit Singla, Nandan Sit
    Published 2021-05-01
    Subjects: “...Combined technology...”
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    Article
  3. 163
    Thin monolithic slow-release devices for optimum in-package preservation of export table grape varieties
    by Opperman, Willem Jacobus
    Published 2012
    Subjects: “...Table grapes -- Preservation -- Packaging...”
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  4. 164
    Sodium phosphate inhibition of the growth of selected foodborne spoilage yeasts
    by Roth, Steven M.
    Published 2014
    Subjects: “...Food preservatives...”
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  5. 165
    Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods
    “...Frontiers in Sustainable Food Systems...”
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    Article
  6. 166
    Technological processes study for high value health ingredients and foods production
    by Bonoli, Matteo <1978>
    Published 2008
    “...This PhD thesis describes set up of technological models for obtaining high health value foods...”
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    Doctoral Thesis
  7. 167
    (Re)making bread : industrial technologies and the skills of food industry workers
    by Zagozewski, Timothy
    Published 2008
    Subjects: “...food industry...”
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  8. 168
    Effect of an edible crosslinked coating and two types of packaging on antioxidant capacity of castilla blackberries
    Subjects: “...fruit preservation...”
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    Article
  9. 169
    <i>Citrus</i> Essential Oils (CEOs) and Their Applications in Food: An Overview
    Subjects: “...food packaging and preservation...”
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    Article
  10. 170
    An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food
    Subjects: “...food preservation...”
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    Article
  11. 171
    THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION
    by Tsyrendorzhieva S.V., Khamaganova I.V.
    Published 2017-06-01
    Subjects: “...fish preserves...”
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    Article
  12. 172
    Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives
    “...Food Science & Nutrition...”
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    Article
  13. 173
    Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods
    by Insha Kousar Kalem, Z.F. Bhat, Sunil Kumar, Ajay Desai
    Published 2017-12-01
    “...Food Science and Human Wellness...”
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    Article
  14. 174
    Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables
    Subjects: “...food preservation...”
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    Article
  15. 175
    Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation
    by Maria C. Giannakourou, Theofania N. Tsironi
    Published 2021-04-01
    Subjects: “...plant-based foods...”
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    Article
  16. 176
    Effect of carrot puree edible films on quality preservation of fresh-cut carrots
    by Wang X., Kong D., Ma Z., Zhao R.
    Published 2015-06-01
    Subjects: “...food quality...”
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    Article
  17. 177
    Characterization of antimicrobial activity of three Lactobacillus plantarum strains isolated from Chinese traditional dairy food
    by Chang‐Hui Hu, Li‐Quan Ren, Ying Zhou, Bang‐Ce Ye
    Published 2019-06-01
    Subjects: “...food preservation...”
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    Article
  18. 178
    Physical, Mechanical, and Antimicrobial Properties of Carboxymethyl Cellulose Edible Films Activated with Artemisia sieberi Essential Oil
    by F. Salar Behrestaghi, S. Bahram, P. Ariaii
    Published 2020-03-01
    Subjects: “...food preservation...”
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    Article
  19. 179
    Food Additives
    Published 2017
    Subjects: “...Food and beverage technology bicssc...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  20. 180
    Thermo-physical and rheological properties of mango puree as influenced by soluble solids, temperature and high pressure treatment
    by Gundurao, Anuradha.
    Published 2005
    Subjects: “...Mango -- Preservation....”
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    Others
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