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1. Journal of food protection
and International Association for Food ProtectionInternational Association of Milk, Food, and Environmental Sanitarians
Journal of food protection, ISSN 0362-028X, 1977
Food adulteration and inspection | Milk hygiene | Lait | Hygiène | Periodicals | Aliments | Adultération et inspection | Périodiques
Journal
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2. Full Text Preservation of Food by Ionizing Radiation
by Josephson, Edward S and Peterson, Martin S
1983, 1, ISBN 1315896885, Volume 2, 359
Food Science & Technology
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3. Full Text Applications of ultrasound in food technology: Processing, preservation and extraction
by Chemat, Farid and Zill-e-Huma and Khan, Muhammed Kamran
Ultrasonics sonochemistry, ISSN 1350-4177, 2011, Volume 18, Issue 4, pp. 813 - 835
Extraction | Review | Preservation | Food technology | Ultrasound | Processing | Chemistry | Physical chemistry of induced reactions (with radiations, particles and ultrasonics) | General and physical chemistry | Ultrasonic chemistry | Exact sciences and technology | Food Technology - methods | Ultrasonics | Index Medicus | Life Sciences
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4. Full Text Preservation Of Food By Ionizing Radiation: Volume III
by Josephson, Peter
10/2018, ISBN 9781315896892, 259
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5. Full Text Ultraviolet light in food technology
: principles and applications
by Koutchma, Tatiana N and Forney, L. J and Moraru, Carmen I
2009, Contemporary food engineering., ISBN 9781420059502, 300
Irradiation | Radiation preservation of food | Ultraviolet radiation | Rayonnement ultraviolet | Aliments
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6. Full Text Preservation of food by ionizing radiation: Volume I
by Josephson, Edward S and Peterson, Martin S
01/2018, ISBN 9781351084451, 359
Book
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7. Full Text Preservation Of Food By Ionizing Radiation: Volume II
by Josephson, Van C
01/2018, ISBN 1315896885, 327
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8. Full Text Emerging preservation technologies in grapes for winemaking
by Morata, Antonio and Loira, Iris and Vejarano, Ricardo and González, Carmen and Callejo, María Jesús and Suárez-Lepe, José Antonio
Trends in food science & technology, ISSN 0924-2244, 09/2017, Volume 67, pp. 36 - 43
PEF | HHP | Grapes | Pulsed light | UV irradiation | Ultrasound | e-beam irradiation | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Biotechnology | Yeasts | Allergens | Additives | Yeast | Pasteurization | Microflora | Sulfur dioxide | Fungi | Wines | Microorganisms | Electron beams | Aromatic compounds | Food preservation | Bacteria | Extraction | Sulfur | Maceration | Low temperature | Food | Citrus fruits | Preservation | U.V. radiation | Ozone | Implantation | Food spoilage | Fermentation | Phenolic compounds | Ultraviolet radiation | Spoilage | Hydrostatic pressure | Phenols | Irradiation | Sensory properties | Hygiene
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9. Full Text Pulsed Light Treatments for Food Preservation. A Review
by Oms-Oliu, Gemma and Oms-Oliu, Gemma and Martín-Belloso, Olga and Martín-Belloso, Olga and Soliva-Fortuny, Robert and Soliva-Fortuny, Robert
Food and bioprocess technology, ISSN 1935-5130, 2/2010, Volume 3, Issue 1, pp. 13 - 23
Biotechnology | Chemistry | Microorganisms | Food Science | Chemistry/Food Science, general | Pulsed light | Quality | Agriculture | Nonthermal technology | Food | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Reviews | Decontamination | Preservation | U.V. radiation | Food industry | Consumers | Sensory properties | Food processing | Food quality | Light effects
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10. Full Text Recent advances in quality preservation of postharvest mushrooms (Agaricus bisporus): A review
by Zhang, Kexin and Pu, Yuan-Yuan and Sun, Da-Wen
Trends in food science & technology, ISSN 0924-2244, 08/2018, Volume 78, pp. 72 - 82
Preservation | Quality degradation | Mushrooms | Quality influential factors | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Yuan (China) | Analysis | Humidity | Quality management | Relative humidity | Discoloration | Radiation | Shelf life | Harvest | Texture | Degradation | Microorganisms | Water activity | Food preservation | Nutrients | Ultrasound | Cooling rate | Moisture | Flavor | High pressure | Basidiocarps | Organic chemistry | Nutrient loss | Storage conditions | Packaging | Irradiation | Drying
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11. Full Text Biological Aspects in Food Preservation by Ultraviolet Light: a Review
by Gayán, Elisa and Gayán, Elisa and Condón, Santiago and Condón, Santiago and Álvarez, Ignacio and Álvarez, Ignacio
Food and bioprocess technology, ISSN 1935-5130, 1/2014, Volume 7, Issue 1, pp. 1 - 20
Biotechnology | Chemistry | Food Science | Chemistry/Food Science, general | Bacteria inactivation | Sub-lethal stress | Agriculture | UV light | DNA repair | Combined processes | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Bacteria | Food | Preservatives | Deactivation | Preservation | U.V. radiation | Oxidizing agents | Food production | Lethality | Food processing | Inactivation | Ultraviolet radiation | Microorganisms | Oxidants | Spoilage | Food industry | Light | Process parameters | Food preservation | Food processing industry | Repair | Survivability
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