Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food processing remains poorly efficient in terms of energy requirements and waste...

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Detalles Bibliográficos
Autores principales: Picart-Palmade, Laetitia, Cunault, Charles, Chevalier-Lucia, Dominique, Belleville, Marie-Pierre, Marchesseau, Sylvie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6344468/
https://www.ncbi.nlm.nih.gov/pubmed/30705883
http://dx.doi.org/10.3389/fnut.2018.00130

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6344468/
https://www.ncbi.nlm.nih.gov/pubmed/30705883
http://dx.doi.org/10.3389/fnut.2018.00130

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