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Journal articles on the topic 'Preservation and processing'

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Published: 10 December 2022

Last updated: 28 January 2023

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1

Smulders, Frans J. M., and Jennifer L. Johnson. "Meat Hygiene: Processing, Packaging, Preservation." Outlook on Agriculture 19, no. 2 (June 1990): 85–93. http://dx.doi.org/10.1177/003072709001900205.

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2

Mirzaakbarovna, Mirzababayeva Sahiba, and Tursunov Narimonjon Sultanbayevich. "Wood Processing For Construction." American Journal of Applied sciences 03, no. 05 (May 31, 2021): 186–89. http://dx.doi.org/10.37547/tajas/volume03issue05-29.

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3

Sharif, ZIM, FA Mustapha, J. Jai, N. Mohd Yusof, and NAM Zaki. "Review on methods for preservation and natural preservatives for extending the food longevity." Chemical Engineering Research Bulletin 19 (September 10, 2017): 145. http://dx.doi.org/10.3329/cerb.v19i0.33809.

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<p>Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.</p><p>Chemical Engineering Research Bulletin 19(2017) 145-153</p>

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4

Baiano, Antonietta, Amalia Conte, and Matteo Alessandro Del Nobile. "Beer: Advances in Processing and Preservation." Recent Patents on Engineering 6, no. 2 (June 1, 2012): 83–95. http://dx.doi.org/10.2174/187221212801227167.

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5

Madhavan, Naveen. "Data Quality: Provenance, Processing and Preservation." ITNOW 64, no. 1 (February 17, 2022): 64–65. http://dx.doi.org/10.1093/itnow/bwac033.

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Abstract Concerns about service quality extend beyond IT systems to actual data, writes Naveen Madhavan MBCS, Senior Product Specialist (Pathology) at Digital Health and Care Wales. Yet, the value of this data primarily resides in the insight it promises within a relevant context.

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6

Hosain, MM, R. Jannat, MM Islam, and MKU Sarker. "Processing and Preservation of Okra Pickle." Progressive Agriculture 21, no. 1-2 (November 2, 2013): 215–22. http://dx.doi.org/10.3329/pa.v21i1-2.16777.

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The fresh okras were analyzed for proximate composition whereas the developed pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. The proximate composition fresh okra was moisture 87.5%, ash 0.89%, total solid 18%, vitamin-C 11.1 mg/100g. According to the processing method, the compositions of developed pickles were different. The range of moisture content varied from 59.28% to 69.20% for pickle in sugar, oil and combination of both. Since sugar and salt were used, resulting losses in moisture content were observed in all the samples. Vitamin-C content was decreased or lost by oxidation and heat following first-order kinetics which states that concentration has exponential relationship with time. The microbiological studies revealed that total viable counts (bacteria) were high in pickles which was processed in sugar and low which was processed in oil and oil-sugar mixed, respectively. The acceptability of processed pickles was organoleptically evaluated by the panelists using 1-9 hedonic scale assigned marks for colour, flavour, texture and overall acceptability. The test score indicated that among three samples, the pickle which was processed in sugar and oil mixed (sample-3) was the most acceptable. Storage studies were carried out for up to six months at room temperature (27ºC-33ºC) at an interval of 1 month up to first 2 months and at an interval of 2 months for the consecutive 4 months. The result showed that moisture content decreased slightly with time. All the pickles became softer with the passing of time.DOI: http://dx.doi.org/10.3329/pa.v21i1-2.16777 Progress. Agric. 21(1 & 2): 215 - 222, 2010

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7

Johnson, Judy L. "Guide to preservation in acquisition processing." Library Acquisitions: Practice & Theory 18, no. 1 (January 1994): 132–33. http://dx.doi.org/10.1016/0364-6408(94)90098-1.

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8

Olurankinse, C. A. "Strategies for Sustainable Food Processing and Preservation." IOSR Journal of Environmental Science, Toxicology and Food Technology 8, no. 6 (2014): 31–36. http://dx.doi.org/10.9790/2402-08613136.

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9

Thakur, B. R., and P. E. Nelson. "High‐pressure processing and preservation of food." Food Reviews International 14, no. 4 (November 1998): 427–47. http://dx.doi.org/10.1080/87559129809541171.

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10

Guiochon, G. "Biotechnology and biopharmaceutical manufacturing, processing, and preservation." Journal of Chromatography A 756, no. 1-2 (December 1996): 307. http://dx.doi.org/10.1016/s0021-9673(96)00716-9.

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11

Hubel, Allison, Clara Mata, Katie K. F. Glass, and Ellen K. Longmire. "46. Microfluidic processing of cells for preservation." Cryobiology 57, no. 3 (December 2008): 324. http://dx.doi.org/10.1016/j.cryobiol.2008.10.047.

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12

Prades, Alexia, Manuel Dornier, Nafissatou Diop, and Jean-Pierre Pain. "Coconut water preservation and processing: a review." Fruits 67, no. 3 (April 6, 2012): 157–71. http://dx.doi.org/10.1051/fruits/2012009.

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13

Borad, Sanket G., and Ashish K. Singh. "Colostrum immunoglobulins: Processing, preservation and application aspects." International Dairy Journal 85 (October 2018): 201–10. http://dx.doi.org/10.1016/j.idairyj.2018.05.016.

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14

Thongtham, M. L. C. "FLOWER AND FOLIAGE PROCESSING AND PRESERVATION IN THAILAND." Acta Horticulturae, no. 788 (April 2008): 121–30. http://dx.doi.org/10.17660/actahortic.2008.788.14.

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15

Bhatt, Kanchan, Devina Vaidya, Manisha Kaushal, Anil Gupta, Pooja Soni, Priyana Arya, Anjali Gautam, and Chetna Sharma. "Microwaves and Radiowaves: In Food Processing and Preservation." International Journal of Current Microbiology and Applied Sciences 9, no. 9 (September 10, 2020): 118–31. http://dx.doi.org/10.20546/ijcmas.2020.909.015.

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16

THORAT, G. P., S. M. NAIKARE, C. MANNURU, and W. A. KHAN. "Processing, preservation and quality evaluation of sweetened Anardana." INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY 6, no. 2 (December 15, 2015): 157–61. http://dx.doi.org/10.15740/has/ijppht/6.2/157-161.

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17

Medina, Eduardo, Pedro García, Concepción Romero, and Manuel Brenes. "Recycling preservation solutions in black ripe olive processing." International Journal of Food Science & Technology 46, no. 8 (June 6, 2011): 1685–90. http://dx.doi.org/10.1111/j.1365-2621.2011.02671.x.

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18

Moise, Ioan Valentin, Mihaela Ene, Constantin Daniel Negut, Mihalis Cutrubinis, and Maria Mihaela Manea. "Radiation processing for cultural heritage preservation – Romanian experience." Nukleonika 62, no. 4 (December 1, 2017): 253–60. http://dx.doi.org/10.1515/nuka-2017-0037.

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Abstract Radiation sterilization has been considered a mass decontamination technique for biodegradable cultural heritage (CH) since its widespread application in the medical field. Initial experiments have revealed advantages, for example, efficiency and effectiveness, but also disadvantages, namely “side effects” concerning CH materials. More than 50 years later, the adequacy of ionizing radiation for some CH artefacts is still the subject of discussion. The main reason why is that science and industry are not yet able to provide a more efficient technique for treating mass decontamination. For wooden items, there is general agreement that the irradiation dose required for insect eradication is not damaging, even in the case of polychromed wood. For cellulose pulp (paper), there is a reduction in polymerization degree (DP) at the high doses necessary to stop the attack of fungi, but this should be considered taking into account the purpose of the treatment. Emergency or rescue treatments are necessary to mitigate the consequences of accidents or improper storage conditions. In some cases (archives), the value of written information is greater than the historical value of the paper support. For other materials, namely textiles, leather and parchment, less research has been published on the effect of ionizing radiation treatment. As a general rule, irradiation is not necessary when only a few CH elements are present that are affected by biological contamination since restorers can solve the problem by classical means. The need for radiation treatment arises when large collections (hundreds, thousands or even more elements) are heavily affected by the biological attack. In Romania, the IRASM gamma irradiator of IFIN-HH is receiving an increasing number of requests for CH treatment, mainly due to an intensive research programme concerning this topic and close liaison with CH owners or administrators. Besides reviewing the scientific results obtained in Romania and abroad, this paper presents some examples from experiences in Romania.

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19

Raso, Javier, and Gustavo V. Barbosa-Cánovas. "Nonthermal Preservation of Foods Using Combined Processing Techniques." Critical Reviews in Food Science and Nutrition 43, no. 3 (May 2003): 265–85. http://dx.doi.org/10.1080/10408690390826527.

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20

Matser, A. M., C. Van Der Ven, C. W. N. Gouwerok, and D. De Korte. "High-pressure processing for preservation of blood products†." High Pressure Research 25, no. 1 (March 2005): 37–41. http://dx.doi.org/10.1080/08957950512331334688.

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21

Smit Sibinga, C. Th. "Platelets for transfusion: Collection, processing and preservation aspects." Blut 55, no. 6 (December 1987): 475–81. http://dx.doi.org/10.1007/bf00320214.

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22

Kontominas, Michael G., Anastasia V. Badeka, Ioanna S. Kosma, and Cosmas I. Nathanailides. "Innovative Seafood Preservation Technologies: Recent Developments." Animals 11, no. 1 (January 6, 2021): 92. http://dx.doi.org/10.3390/ani11010092.

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Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.

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23

L. Parekh, Sonaliben, K. D. Aparnathi, and V. Sreeja. "High Pressure Processing: A Potential Technology for Processing and Preservation of Dairy Foods." International Journal of Current Microbiology and Applied Sciences 6, no. 12 (December 10, 2017): 3526–35. http://dx.doi.org/10.20546/ijcmas.2017.612.410.

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24

Kayode, A. O., and A. O. Awoyemi. "Assessment of women involvement in catfish (Clarias gariepinus) processing and preservation in Ijebu-Odogbolu Local Government Area of Ogun State, Nigeria." Agrosearch 20, no. 2 (October 11, 2021): 31–43. http://dx.doi.org/10.4314/agrosh.v20i2.3.

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This study assessed the activities of women in processing and preservation of catfish in Ijebu-Odogbolu Local Government Area of Ogun State. A three-stage random sampling technique was employed to select a total of 120 respondents for the study. The data collected were analysed with both descriptive statistics and correlation model. The mean age of the respondents was 54 years with a mean of nine years of catfish processing and preservation experience. The annual mean income was N107, 587.50. Findings also show that respondents’ levels of involvement in processing and preservation methods such as smoking and salting were high. There was a positive and significant relationship between respondents’ age (r= 0.003; p=0.034), annual income (r= 0.012; p=0.030), household size (r= 0.232; p=0.011) and their level of involvement in catfish preservation at 5% level of significance. The results of correlation analysis also show that a significant relationship exists between respondents’ perceived benefits and their level of involvement in catfish processing and preservation. The study concludes that, although the level of involvement of women in catfish preservation methods was high, low income was realized from the venture when compared with the minimum wage of N18,000 that government workers earn in the study area. It therefore recommends upgrading the methods and facilities used for the preservation and preserving catfish.

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Kayode, A. O., and A. O. Awoyemi. "Assessment of women involvement in catfish (Clarias gariepinus) processing and preservation in Ijebu-Odogbolu Local Government Area of Ogun State, Nigeria." Agrosearch 20, no. 2 (October 11, 2021): 31–43. http://dx.doi.org/10.4314/agrosh.v20i2.3.

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This study assessed the activities of women in processing and preservation of catfish in Ijebu-Odogbolu Local Government Area of Ogun State. A three-stage random sampling technique was employed to select a total of 120 respondents for the study. The data collected were analysed with both descriptive statistics and correlation model. The mean age of the respondents was 54 years with a mean of nine years of catfish processing and preservation experience. The annual mean income was N107, 587.50. Findings also show that respondents’ levels of involvement in processing and preservation methods such as smoking and salting were high. There was a positive and significant relationship between respondents’ age (r= 0.003; p=0.034), annual income (r= 0.012; p=0.030), household size (r= 0.232; p=0.011) and their level of involvement in catfish preservation at 5% level of significance. The results of correlation analysis also show that a significant relationship exists between respondents’ perceived benefits and their level of involvement in catfish processing and preservation. The study concludes that, although the level of involvement of women in catfish preservation methods was high, low income was realized from the venture when compared with the minimum wage of N18,000 that government workers earn in the study area. It therefore recommends upgrading the methods and facilities used for the preservation and preserving catfish.

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26

Dang Quang, Tan, Hai Yen Nguyen Thi, Dung Nguyen Quang, Huong Le Thi, and Kim Phan Thi. "Food storage and processing in Dong Anh district, HaNoi in 2018." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 2, no. 3 (October 1, 2019): 74–80. http://dx.doi.org/10.47866/2615-9252/vjfc.77.

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The survey on food preservation and processing practices of local people was conducted in Dong Anh District, Hanoi in 2018. A cross-sectional descriptive study was carried out by interviewing 312 people. Results showed that, approximately 50% of the people participating in the study regularly checked the expired date of food. Regarding food preservation, 78.9% of people stored meats in the upper compartment of the cooler in refrigerators; 90.1% of people stored vegetables in the lower one; and 82.9% of people stored cooked food in refrigerators. In addition, 78.9% of people used separate cutting boards for cooked and raw foods; 55.1% of people used vegetable oil and 32.3% of people used both vegetable oil and animal fat. In conclusion, the rate of people having proper practice of food preservation and processing was not high. Therefore, training and communication programs on food preservation and processing methods should be strengthened.

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27

Rodionova, K. O., and A. P. Paliy. "Analysis of contemporary meat and meat products’ processing methods." Journal for Veterinary Medicine, Biotechnology and Biosafety 5, no. 2 (June 24, 2019): 31–38. http://dx.doi.org/10.36016/jvmbbs-2019-5-2-6.

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For today, the issue of maximum preservation of meat and meat products at all stages of their production, storage, transportation and realization does not lose its relevance. Existing ways of food products’ preservation for prevention of their microbiological damage are divided into three groups: physical, chemical and biological. The article gives an analysis of modern methods of meat and meat products’ processing. Physical (chill, freezing, super freezing, ionizing irradiation, ultraviolet irradiation, pressure processing, laser irradiation) and chemical (with the use of organic acids, trisodium phosphate, extracts of plants with bacteriostatic properties etc.) methods of meat and meat products’ preservation are characterized. The data on the methods for extension of realization term due to the use of modern packaging materials (modified atmosphere, system of ‘active packaging’ and aseptic packaging) is given. The advantages and disadvantages of each of these methods are indicated.

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28

Biswas, MM Hasan, B. Ahmed, MLJ Taneya, and MB Uddin. "Development of preservation by processing technologies of BAU kul." Journal of the Bangladesh Agricultural University 12, no. 1 (December 31, 2014): 143–52. http://dx.doi.org/10.3329/jbau.v12i1.21404.

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This study reports on processing of jam, jelly and chutney from BAU kul and assessing the products shelf life and food value. This study was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The fruits were collected from the local market and the pulp was extracted and analyzed for proximate composition. The proximate analysis of BAU kul pulp showed 86.12% moisture, 19.00% TSS, 06.04% reducing sugar, 15.16 % non-reducing sugar, 21.20% total sugar, 01.35% ash, 04.50PH, 00.44% acidity and 65mg/100g vitamin C. A total three types of products each with 3 different formulations were prepared and packed in appropriate packaging for storage studies. Products were stored at room temperatures and change their physical and chemical condition during storage was observed at an interval of 30 days for a period of four months. A taste panel consisting 10 panelists studied the acceptability of the samples. The consumers preferences were measured by statistical analysis of the scores obtained from the responses of the taste panel. Among the samples jam of (TSS 65.50%, pectin 0.5%, PH 3.10), jelly of (TSS 66.50%, pectin 0.5% and PH 3.15) and chutney of (TSS 65.5%, PH 3.20) were awarded the highest scores by the panelists. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21404 J. Bangladesh Agril. Univ. 12(1): 143-152, June 2014

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29

Burnd, Menduza, and Joffersen Yrick. "Product Preservation Design of Vegetable and Animal Food Processing." Journal La Lifesci 2, no. 6 (December 31, 2021): 1–12. http://dx.doi.org/10.37899/journallalifesci.v2i6.525.

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The aims of the research is determine the Product Preservation Design of Vegetable and Animal Food Processing. Packaging designed to preserve food components in the hands of customers while preventing contamination by bacteria and fungus is the goal. As long as food is stored properly, the quality of the food will deteriorate. Packaging is necessary in order to deliver the following information: Package must convey an accurate representation of its contents; it should neither be copied from other parties' packaging designs, nor should it be too complex, making it prohibitively costly to produce

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30

Caruccio, Loredana, Domenico Desiato, Giuseppe Polese, and Genoveffa Tortora. "GDPR Compliant Information Confidentiality Preservation in Big Data Processing." IEEE Access 8 (2020): 205034–50. http://dx.doi.org/10.1109/access.2020.3036916.

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31

Ohlsson, Thomas. "Minimal processing-preservation methods of the future: an overview." Trends in Food Science & Technology 5, no. 11 (November 1994): 341–44. http://dx.doi.org/10.1016/0924-2244(94)90210-0.

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32

Won, Jin Seong, Myung Hwan Kim, Gwi Jung Han, Bong Soo Noh, and Sea Cheol Min. "Preservation of Strawberry Juice by Dynamic High-Pressure Processing." Korean Journal of Food Science and Technology 47, no. 4 (August 31, 2015): 480–85. http://dx.doi.org/10.9721/kjfst.2015.47.4.480.

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33

Williams, Alan. "New Technologies in Food Preservation and Processing: Part I." Nutrition & Food Science 93, no. 6 (June 1993): 16–19. http://dx.doi.org/10.1108/eum0000000001007.

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34

J., Prakash, Vignesh K., Anusuya T., Kalaivani T., Ramachandran C., Sudha Rani R., Momna Rubab, et al. "Application of Nanoparticles in Food Preservation and Food Processing." Journal of Food Hygiene and Safety 34, no. 4 (August 31, 2019): 317–24. http://dx.doi.org/10.13103/jfhs.2019.34.4.317.

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35

Williams, Alan. "New Technologies in Food Preservation and Processing: Part III." Nutrition & Food Science 94, no. 2 (April 1994): 26–28. http://dx.doi.org/10.1108/00346659310051133.

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36

Williams, Alan. "New Technologies in Food Preservation and Processing: Part II." Nutrition & Food Science 94, no. 1 (February 1994): 20–23. http://dx.doi.org/10.1108/00346659410048965.

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37

Sorică, Elena, Cristian Marian Sorică, Mario Cristea, and Iulia Andreea Grigore. "Technologies used for food preservation using microwaves." E3S Web of Conferences 286 (2021): 04008. http://dx.doi.org/10.1051/e3sconf/202128604008.

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Food preservation is the process of treating food, with the aim of preserving its qualities for as long as possible. Extending the freshness period for processed foods has been and is a continuing challenge for producers in the food industry. New technologies and conservation methodologies are continuously researched, which will have as little effect as possible on the nutritional value of the products. Microwave food processing is constantly evolving, rapid heating and high energy efficiency are the major advantages of using this technology. The paper presents a study regarding the preservation of food products using microwaves, its acting mechanism and other applications of microwaves for food processing, as well as some installations and equipment that use this technology.

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Kjeldgaard, Anne Sofie Fink, Søren Priisholm, and Birgitte Grønlund Jensen. "Preservation of Knowledge- Data processing in the Danish Data Archives." IASSIST Quarterly 27, no. 4 (February 7, 2005): 9. http://dx.doi.org/10.29173/iq865.

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Yang, Ying, and Yusen Wei. "Neighboring Coefficients Preservation for Signal Denoising." Circuits, Systems, and Signal Processing 31, no. 2 (August 27, 2011): 827–32. http://dx.doi.org/10.1007/s00034-011-9346-1.

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Ahirwar, Vaishali, Himanshu Yadav, and Anurag Jain. "An Assessment on Brightness Preservation Techniques over Digital Image Processing." International Journal of Computer Applications 68, no. 12 (April 18, 2013): 12–17. http://dx.doi.org/10.5120/11630-7102.

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41

Hossain, Md Mokarom, Sobur Ahmed, Sharmin Zaman, Md Latiful Bari, and Uttam Kumar Roy. "Polygonum hydropiper in goatskin preservation: A sustainable leather processing approach." Sustainable Chemistry and Pharmacy 29 (October 2022): 100770. http://dx.doi.org/10.1016/j.scp.2022.100770.

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42

JIN, TONY Z., RAMADAN M. ABOELHAGGAG, and MINGMING GUO. "Apple Juice Preservation Using Combined Nonthermal Processing and Antimicrobial Packaging." Journal of Food Protection 84, no. 9 (April 20, 2021): 1528–38. http://dx.doi.org/10.4315/jfp-21-035.

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ABSTRACT This study was conducted to investigate the effectiveness of pulsed electric fields (PEFs), pulsed UV light (PL), and antimicrobial packaging (AP), either individually or combined, for inactivating bacteria and maintaining the quality of fruit juices. Apple juice samples were inoculated with Escherichia coli K-12 or native molds and yeasts (M&Y), treated with bench-scale PEF and/or PL processing systems, and stored in glass jars with antimicrobial caps containing 10 μL of carvacrol. The reductions in microbial populations and the physicochemical properties of juice samples were determined after treatments and during storage at 10°C. The treatments were PL (5 to 50 s at 1.04 J/cm2/s), PEF (19, 23, and 30 kV/cm), PEF followed by PL (PEF+PL), PL followed by PEF (PL+PEF), and PEF+PL+AP. PEF treatments at 19 to 30 kV/cm (PEF19, PEF23, and PEF30) resulted in 2.0-, 2.6-, and 4.0-log reductions of E. coli, respectively, and PL treatments for 10 to 50 s (PL10, PL20, PL30, PL40, and PL50) resulted in 0.45-, 0.67-, 0.76-, 2.3-, and 4.0-log reductions, respectively. No significant differences (P > 0.05) were found between the combined PL20+PEF19 and PEF19+PL20 treatments; both treatments reduced E. coli K-12 populations to nondetectable levels (>5-log reductions) after 7 days. Both PEF+PL and PEF+PL+AP treatments achieved >5-log reductions of M&Y; however, juice samples subjected to PEF+PL+AP treatment had lower M&Y counts (2.9 log units) than did samples subjected to PEF+PL treatment (3.9 log units) after 7 days. No significant differences (P > 0.05) in pH, acidity, and total soluble solids were found among all samples after treatments. Increased PL treatment times reduced color a* and b* values, total phenolics, and carotenoids. This study provides information valuable to juice processors for consideration and design of nonthermal pasteurization of juice products. HIGHLIGHTS

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43

Mahendran, Darshini, Changqing Luo, and Bridget T. Mcinnes. "Review: Privacy-Preservation in the Context of Natural Language Processing." IEEE Access 9 (2021): 147600–147612. http://dx.doi.org/10.1109/access.2021.3124163.

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Shantamma, S., Evanjalin Monica Vasikaran, Roji Waghmare, Shubham Nimbkar, J. A. Moses, and C. Anandharamakrishnan. "Emerging techniques for the processing and preservation of edible flowers." Future Foods 4 (December 2021): 100094. http://dx.doi.org/10.1016/j.fufo.2021.100094.

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45

Kwakye, Michael Mireku. "Privacy-preservation in data pre-processing for web usage mining." International Journal of Information Privacy, Security and Integrity 4, no. 2 (2019): 134. http://dx.doi.org/10.1504/ijipsi.2019.10028212.

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Kwakye, Michael Mireku. "Privacy-preservation in data pre-processing for web usage mining." International Journal of Information Privacy, Security and Integrity 4, no. 2 (2019): 134. http://dx.doi.org/10.1504/ijipsi.2019.106605.

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Gillespie, T., J. Fewster, and R. G. Masterton. "The effect of specimen processing delay on borate urine preservation." Journal of Clinical Pathology 52, no. 2 (February 1, 1999): 95–98. http://dx.doi.org/10.1136/jcp.52.2.95.

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Bukach, Cindy M., Richard Grand, Martha D. Kaiser, Daniel N. Bub, and James W. Tanaka. "Preservation of mouth region processing in two cases of prosopagnosia." Journal of Neuropsychology 2, no. 1 (March 2008): 227–44. http://dx.doi.org/10.1348/174866407x231010.

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Tapia de Daza, María S., Stella M. Alzamora, Jorge Welti Chanes, and Graham Gould. "Combination of preservation factors applied to minimal processing of foods." Critical Reviews in Food Science and Nutrition 36, no. 6 (July 1996): 629–59. http://dx.doi.org/10.1080/10408399609527742.

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YUSTE, JOSEP, MARTA CAPELLAS, REYES PLA, DANIEL Y. C. FUNG, and MONTSERRAT MOR-MUR. "HIGH PRESSURE PROCESSING FOR FOOD SAFETY AND PRESERVATION: A REVIEW." Journal of Rapid Methods and Automation in Microbiology 9, no. 1 (May 2001): 1–10. http://dx.doi.org/10.1111/j.1745-4581.2001.tb00223.x.

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