食品成分与产品可持续加工的新兴工艺
Emerging Processes for Sustainable Processing of Food Ingredients and Products.
作者信息
Castro-Muñoz Roberto
机构信息
Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, Toluca de Lerdo 50110, Mexico.
Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, 11/12 Narutowicza St., 80-233 Gdansk, Poland.
出版信息
Foods. 2023 Sep 30;12(19):3633. doi: 10.3390/foods12193633.
Abstract
In recent decades, traditional food processing processes, such as homogenization, pasteurization, canning, drying, and smoking, among others, have been successfully applied to obtain, to some extent, acceptable food items [...].
摘要
近几十年来，传统食品加工工艺，如均质化、巴氏杀菌、罐装、干燥和烟熏等，已成功应用于在一定程度上获得可接受的食品[...]。
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