Food preservation (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Food preservation" in English language version.

refsWebsite

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10web.archive.org

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7doi.org

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6books.google.com

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4nih.gov

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3worldcat.org

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2fao.org

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2uga.edu

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1sdgfund.org

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1chelseagreen.com

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1appert-aina.com

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1scmp.com

362^nd place

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1cancer.org

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1bbc.co.uk

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1iarc.fr

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1medievalists.net

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1atlasobscura.com

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1bham.ac.uk

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1handle.net

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1iaea.org

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1mindfully.org

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1bestapples.com

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1military.com

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1tum.de

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1semanticscholar.org

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1formatex.org

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1envismadrasuniv.org

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1internetjfs.org

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appert-aina.com

Nicolas Appert inventeur et humaniste by Jean-Paul Barbier, Paris, 1994 and http://www.appert-aina.com

atlasobscura.com

Glinski, Stefanie (25 March 2021). "The Ancient Method That Keeps Afghanistan's Grapes Fresh All Winter". Atlas Obscura. Retrieved 6 December 2023.

bbc.co.uk

James Gallagher (26 October 2015). "Processed meats do cause cancer – WHO". BBC.

bestapples.com

"Controlled Atmospheric Storage (CA) :: Washington State Apple Commission". Archived from the original on 14 March 2012. Retrieved 8 August 2013.

bham.ac.uk

pure-oai.bham.ac.uk

Prosapio, Valentina; Norton, Ian; De Marco, Iolanda (1 December 2017). "Optimization of freeze-drying using a Life Cycle Assessment approach: Strawberries' case study" (PDF). Journal of Cleaner Production. 168: 1171–1179. doi:10.1016/j.jclepro.2017.09.125. ISSN 0959-6526.

books.google.com

Bruce Aidells (2012): The Great Meat Cookbook, page 429. Houghton Mifflin Harcourt; 632 pages. ISBN 9780547241418
Ratti, Cristina (21 November 2008). Advances in Food Dehydration. CRC Press. pp. 209–235. ISBN 9781420052534.
Yousef AE and Carolyn Carlstrom C (2003) Food microbiology: a laboratory manual Wiley, Page 226. ISBN 978-0-471-39105-0.
Alzamora SM, Tapia MS and López-Malo A (2000) Minimally processed fruits and vegetables: fundamental aspects and applications Springer, p. 266. ISBN 978-0-8342-1672-3.
Alasalvar C (2010) Seafood Quality, Safety and Health Applications John Wiley and Sons, Page 203. ISBN 978-1-4051-8070-2.
Leistner L (1995) "Principles and applications of hurdle technology" In Gould GW (Ed.) New Methods of Food Preservation, Springer, pp. 1–21. ISBN 978-0-8342-1341-8.

cancer.org

Stacy Simon (26 October 2015). "World Health Organization Says Processed Meat Causes Cancer". Cancer.org. Archived from the original on 7 January 2017. Retrieved 14 January 2016.

chelseagreen.com

Fields of Farmers by Joel Salatin | Chelsea Green Publishing. Retrieved 3 November 2020.

doi.org

The State of Food and Agriculture 2019. Moving forward on food loss and waste reduction, In brief. Rome: FAO. 2021. p. 8. doi:10.4060/ca9825fr. ISBN 978-92-5-134306-7.
Toulaki, Artemis K.; Athanasiadis, Vassilis; Chatzimitakos, Theodoros; Kalompatsios, Dimitrios; Bozinou, Eleni; Roufas, Kosmas; Mantanis, George I.; Dourtoglou, Vassilis G.; Lalas, Stavros I. (24 January 2024). "Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field". Beverages. 10 (1). MDPI AG: 13. doi:10.3390/beverages10010013. ISSN 2306-5710.
Prosapio, Valentina; Norton, Ian; De Marco, Iolanda (1 December 2017). "Optimization of freeze-drying using a Life Cycle Assessment approach: Strawberries' case study" (PDF). Journal of Cleaner Production. 168: 1171–1179. doi:10.1016/j.jclepro.2017.09.125. ISSN 0959-6526.
Ratti, C (2001). "Hot air and freeze-drying of high-value foods: a review". Journal of Food Engineering. 49 (4): 311–319. doi:10.1016/s0260-8774(00)00228-4.
Yildirim, Selçuk; Röcker, Bettina; Pettersen, Marit Kvalvåg; Nilsen-Nygaard, Julie; Ayhan, Zehra; Rutkaite, Ramune; Radusin, Tanja; Suminska, Patrycja; Marcos, Begonya; Coma, Véronique (January 2018). "Active Packaging Applications for Food: Active packaging applications for food…". Comprehensive Reviews in Food Science and Food Safety. 17 (1): 165–199. doi:10.1111/1541-4337.12322. hdl:20.500.12327/362. PMID 33350066.
Djenane, D., Roncales, P. (2018). "Carbon monoxide in meat and fish packaging: advantages and limits". Foods. 7 (2): 12. doi:10.3390/foods7020012. PMC 5848116. PMID 29360803.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Aganovic, Kemal; Hertel, Christian; Vogel, Rudi. F.; Johne, Reimar; Schlüter, Oliver; Schwarzenbolz, Uwe; Jäger, Henry; Holzhauser, Thomas; Bergmair, Johannes; Roth, Angelika; Sevenich, Robert; Bandick, Niels; Kulling, Sabine E.; Knorr, Dietrich; Engel, Karl-Heinz; Heinz, Volker (July 2021). "Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety". Comprehensive Reviews in Food Science and Food Safety. 20 (4): 3225–3266. doi:10.1111/1541-4337.12763. PMID 34056857. S2CID 235256047.

envismadrasuniv.org

Leistner I (2000) "Basic aspects of food preservation by hurdle technology" International Journal of Food Microbiology, 55:181–186.

fao.org

The State of Food and Agriculture 2019. Moving forward on food loss and waste reduction, In brief. Rome: FAO. 2021. p. 8. doi:10.4060/ca9825fr. ISBN 978-92-5-134306-7.
FAO: Preservation techniques Fisheries and aquaculture department, Rome. Updated 27 May 2005. Retrieved 14 March 2011.

formatex.org

Ananou S, Maqueda M, Martínez-Bueno M and Valdivia E (2007) "Biopreservation, an ecological approach to improve the safety and shelf-life of foods" Archived 26 July 2011 at the Wayback Machine In: A. Méndez-Vilas (Ed.) Communicating Current Research and Educational Topics and Trends in Applied Microbiology, Formatex. ISBN 978-84-611-9423-0.

handle.net

hdl.handle.net

Yildirim, Selçuk; Röcker, Bettina; Pettersen, Marit Kvalvåg; Nilsen-Nygaard, Julie; Ayhan, Zehra; Rutkaite, Ramune; Radusin, Tanja; Suminska, Patrycja; Marcos, Begonya; Coma, Véronique (January 2018). "Active Packaging Applications for Food: Active packaging applications for food…". Comprehensive Reviews in Food Science and Food Safety. 17 (1): 165–199. doi:10.1111/1541-4337.12322. hdl:20.500.12327/362. PMID 33350066.

iaea.org

nucleus.iaea.org

NUCLEUS – Food Irradiation Clearances Archived 26 May 2008 at the Wayback Machine

iarc.fr

"IARC Monographs evaluate consumption of red meat and processed meat" (PDF). International Agency for Research on Cancer. 26 October 2015.

internetjfs.org

Lee S (2004) "Microbial Safety of Pickled Fruits and Vegetables and Hurdle Technology" Archived 1 September 2011 at the Wayback Machine Internet Journal of Food Safety, 4: 21–32.

medievalists.net

Medievalists.net (28 May 2023). "Did people drink water in the Middle Ages?". Medievalists.net. Retrieved 23 August 2024.

military.com

"High-Pressure Processing Keeps Food Safe". Military.com. Archived from the original on 2 February 2008. Retrieved 16 December 2008.

mindfully.org

Food irradiation – Position of ADA J Am Diet Assoc. 2000;100:246-253 Archived 16 February 2016 at the Wayback Machine

nih.gov

pubmed.ncbi.nlm.nih.gov

Yildirim, Selçuk; Röcker, Bettina; Pettersen, Marit Kvalvåg; Nilsen-Nygaard, Julie; Ayhan, Zehra; Rutkaite, Ramune; Radusin, Tanja; Suminska, Patrycja; Marcos, Begonya; Coma, Véronique (January 2018). "Active Packaging Applications for Food: Active packaging applications for food…". Comprehensive Reviews in Food Science and Food Safety. 17 (1): 165–199. doi:10.1111/1541-4337.12322. hdl:20.500.12327/362. PMID 33350066.
Djenane, D., Roncales, P. (2018). "Carbon monoxide in meat and fish packaging: advantages and limits". Foods. 7 (2): 12. doi:10.3390/foods7020012. PMC 5848116. PMID 29360803.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Aganovic, Kemal; Hertel, Christian; Vogel, Rudi. F.; Johne, Reimar; Schlüter, Oliver; Schwarzenbolz, Uwe; Jäger, Henry; Holzhauser, Thomas; Bergmair, Johannes; Roth, Angelika; Sevenich, Robert; Bandick, Niels; Kulling, Sabine E.; Knorr, Dietrich; Engel, Karl-Heinz; Heinz, Volker (July 2021). "Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety". Comprehensive Reviews in Food Science and Food Safety. 20 (4): 3225–3266. doi:10.1111/1541-4337.12763. PMID 34056857. S2CID 235256047.

ncbi.nlm.nih.gov

Djenane, D., Roncales, P. (2018). "Carbon monoxide in meat and fish packaging: advantages and limits". Foods. 7 (2): 12. doi:10.3390/foods7020012. PMC 5848116. PMID 29360803.{{cite journal}}: CS1 maint: multiple names: authors list (link)

scmp.com

Susan Jung (2012): "Truc: confit, a fat-fabulous way to preserve meat". Post Magazine, online article, posted on 2012-11-03, accessed 2019-02-21.

sdgfund.org

"Good food for a better future". Sustainable Development Goals Fund. 11 March 2016. Retrieved 3 November 2020.

semanticscholar.org

api.semanticscholar.org

Aganovic, Kemal; Hertel, Christian; Vogel, Rudi. F.; Johne, Reimar; Schlüter, Oliver; Schwarzenbolz, Uwe; Jäger, Henry; Holzhauser, Thomas; Bergmair, Johannes; Roth, Angelika; Sevenich, Robert; Bandick, Niels; Kulling, Sabine E.; Knorr, Dietrich; Engel, Karl-Heinz; Heinz, Volker (July 2021). "Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety". Comprehensive Reviews in Food Science and Food Safety. 20 (4): 3225–3266. doi:10.1111/1541-4337.12763. PMID 34056857. S2CID 235256047.

tum.de

mediatum.ub.tum.de

Aganovic, Kemal; Hertel, Christian; Vogel, Rudi. F.; Johne, Reimar; Schlüter, Oliver; Schwarzenbolz, Uwe; Jäger, Henry; Holzhauser, Thomas; Bergmair, Johannes; Roth, Angelika; Sevenich, Robert; Bandick, Niels; Kulling, Sabine E.; Knorr, Dietrich; Engel, Karl-Heinz; Heinz, Volker (July 2021). "Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety". Comprehensive Reviews in Food Science and Food Safety. 20 (4): 3225–3266. doi:10.1111/1541-4337.12763. PMID 34056857. S2CID 235256047.

uga.edu

nchfp.uga.edu

Nummer, B. (2002). "Historical Origins of Food Preservation" http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html Archived 3 January 2018 at the Wayback Machine. (Accessed on 5 May 2014)
Nummer, Brian; Andress, Elizabeth (June 2015). "Curing and Smoking Meats for Home Food Preservation". National Center for Home Food Preservation. Archived from the original on 24 January 2018. Retrieved 30 May 2017.

web.archive.org

Nummer, B. (2002). "Historical Origins of Food Preservation" http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html Archived 3 January 2018 at the Wayback Machine. (Accessed on 5 May 2014)
Nummer, Brian; Andress, Elizabeth (June 2015). "Curing and Smoking Meats for Home Food Preservation". National Center for Home Food Preservation. Archived from the original on 24 January 2018. Retrieved 30 May 2017.
Stacy Simon (26 October 2015). "World Health Organization Says Processed Meat Causes Cancer". Cancer.org. Archived from the original on 7 January 2017. Retrieved 14 January 2016.
NUCLEUS – Food Irradiation Clearances Archived 26 May 2008 at the Wayback Machine
Food irradiation – Position of ADA J Am Diet Assoc. 2000;100:246-253 Archived 16 February 2016 at the Wayback Machine
C.M. Deeley, M. Gao, R. Hunter, D.A.E. Ehlermann, The development of food irradiation in the Asia Pacific, the Americas and Europe; tutorial presented to the International Meeting on Radiation Processing, Kuala Lumpur, 2006. [1]
"Controlled Atmospheric Storage (CA) :: Washington State Apple Commission". Archived from the original on 14 March 2012. Retrieved 8 August 2013.
"High-Pressure Processing Keeps Food Safe". Military.com. Archived from the original on 2 February 2008. Retrieved 16 December 2008.
Ananou S, Maqueda M, Martínez-Bueno M and Valdivia E (2007) "Biopreservation, an ecological approach to improve the safety and shelf-life of foods" Archived 26 July 2011 at the Wayback Machine In: A. Méndez-Vilas (Ed.) Communicating Current Research and Educational Topics and Trends in Applied Microbiology, Formatex. ISBN 978-84-611-9423-0.
Lee S (2004) "Microbial Safety of Pickled Fruits and Vegetables and Hurdle Technology" Archived 1 September 2011 at the Wayback Machine Internet Journal of Food Safety, 4: 21–32.

worldcat.org

search.worldcat.org

Toulaki, Artemis K.; Athanasiadis, Vassilis; Chatzimitakos, Theodoros; Kalompatsios, Dimitrios; Bozinou, Eleni; Roufas, Kosmas; Mantanis, George I.; Dourtoglou, Vassilis G.; Lalas, Stavros I. (24 January 2024). "Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field". Beverages. 10 (1). MDPI AG: 13. doi:10.3390/beverages10010013. ISSN 2306-5710.
Fellows, P. (Peter) (2017). "Freeze drying and freeze concentration". Food processing technology : principles and practice (4th ed.). Kent: Woodhead Publishing/Elsevier Science. pp. 929–940. ISBN 978-0081005231. OCLC 960758611.
Prosapio, Valentina; Norton, Ian; De Marco, Iolanda (1 December 2017). "Optimization of freeze-drying using a Life Cycle Assessment approach: Strawberries' case study" (PDF). Journal of Cleaner Production. 168: 1171–1179. doi:10.1016/j.jclepro.2017.09.125. ISSN 0959-6526.