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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 9
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Progresses in processing technologies for special foods with ultra-long shelf life

Yanzhen Longa State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China ;;b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Min Zhanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China ;;c International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
View further author information
,
Sakamon Devahastind Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok, ThailandView further author information
&
Ping Caoe China Astronaut Research and Training Center, Beijing, ChinaView further author information
Pages 2355-2374 | Published online: 01 Dec 2020

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Dongle Niu, Min Zhang, Arun S. Mujumdar & Ping Cao. (2022) Recent progress on quality improvement and detection technologies of special foods used for activities in space and aviation: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-13.
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Articles from other publishers (6)

Lokesh Kumar & Kirtiraj K. Gaikwad. (2023) Advanced food packaging systems for space exploration missions. Life Sciences in Space Research 37, pages 7-14.
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Nicolas Bordenave, Robert Brown, Fabien Basset, Jonathan Power, Nathalie Godin & François Haman. (2023) Revisiting survival at sea from a nutrition and food perspective: rationalizing the rations. Applied Physiology, Nutrition, and Metabolism 48:2, pages 219-225.
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Jiaheng Li, Yong Deng, Weidong Xu, Runan Zhao, Tingting Chen, Mingzhe Wang, Enbo Xu, Jianwei Zhou, Wenjun Wang & Donghong Liu. (2023) Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review. Trends in Food Science & Technology 131, pages 31-45.
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Sawera Asghar, Haris Ayub & Nauman Khalid. (2022) Food irradiation technology: Prospects and future applications. Korean Journal of Food Preservation 29:7, pages 1013-1021.
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Shiyi Peng, Huamao Wei, Shengnan Zhan, Wenge Yang, Qiaoming Lou, Shanggui Deng, Xunxin Yu & Tao Huang. (2022) Spoilage mechanism and preservation technologies on the quality of shrimp: An overview. Trends in Food Science & Technology 129, pages 233-243.
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Ali Saeed Almuflih, Janpriy Sharma, Mohit Tyagi, Arvind Bhardwaj, Mohamed Rafik Noor Mohamed Qureshi & Nawaf Khan. (2022) Leveraging the Dynamics of Food Supply Chains towards Avenues of Sustainability. Sustainability 14:12, pages 6958.
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