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10.1007/s10311-020-01126-2 http://scihub22266oqcxt.onion/10.1007/s10311-020-01126-2 33192209!7651826!33192209     free     free     free Deprecated: Implicit conversion from float 213.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 213.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 213.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 213.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 213.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 213.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 213.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 213.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 247.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 247.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 247.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534       Environ+Chem+Lett 2021 ; 19 (2): 1715-1735 Nephropedia Template TP {{tp|p=33192209|t=2021. Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review |pdf=|usr=}}{{33192209}} gab.com Text Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review JO: Environ Chem Lett http://www.kidney.de/pget.php?&tw=1&pmid=33192209 #FOAvip Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed. Twit Text FOAVip Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review ????Environ Chem Lett http://www.kidney.de/pget.php?&tw=1&pmid=33192209 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=33192209 #FOAvip English Wikipedia <ref>{{Cite pmid|33192209}}</ref> Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review #MMPMID33192209 Sridhar A; Ponnuchamy M; Kumar PS; Kapoor A Environ Chem Lett 2021[]; 19 (2): 1715-1735 PMID33192209show ga Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed. äFood preservation techniques and nanotechnology for increased shelf li(epmc).pdf DeepDyve Pubget Overpricing