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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2019
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| Materias: | |
| 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 |