Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415569 | Innovative Food Science & Emerging Technologies | 2017 | 37 Pages |
Abstract
ZnO nanoparticles combined with radio frequency heating achieved logarithmic reduction of bacterial population and met China's national standard while preserving the color, texture and nutrition better. This information can be helpful for food processing industries to produce high quality sterilized prepared carrots and this same approach can be applied to many other prepared food formulations.
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Authors
Jicheng Xu, Min Zhang, Bhesh Bhandari, Robert Kachele,