Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation.
Food preservation
Food quality
Fumigation
Gaseous chlorine dioxide
Generation
Kinetics
Low-moisture foods
Mechanisms
Microbes
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
Jul 2023
Jul 2023
Historique:
revised:
20
04
2023
received:
18
12
2022
accepted:
26
04
2023
medline:
17
7
2023
pubmed:
18
5
2023
entrez:
18
5
2023
Statut:
ppublish
Résumé
Food preservation is a critical issue in ensuring food safety and quality. Growing concern around industrial pollution of food and demand for environmentally sustainable food has led to increased interest in developing effective and eco-friendly preservation techniques. Gaseous ClO
Identifiants
pubmed: 37199492
doi: 10.1111/1541-4337.13177
doi:
Substances chimiques
chlorine dioxide
8061YMS4RM
Gases
0
Disinfectants
0
Types de publication
Review
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3105-3129Subventions
Organisme : Science and Technology Development Funds (FDCT) of Macao
ID : 0004/2021/ITP
Organisme : Science and Technology Development Funds (FDCT) of Macao
ID : 0104/2021/A2
Organisme : Faculty Research Grant of MUST
ID : FRG-21-035-FMD
Informations de copyright
© 2023 Institute of Food Technologists®.
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