Review on the food technological potentials of gas hydrate technology

Claßen T, Seidl P, Loekman S, Rauh C, Delgado A, Gatternig B (2019)

Publication Type: Journal article, Review article

Publication year: 2019

Journal

Current Opinion in Food Science Elsevier

Book Volume: 29

Pages Range: 48-55

URI: https://www.sciencedirect.com/science/article/abs/pii/S2214799319300761

DOI: 10.1016/j.cofs.2019.08.005

Abstract

Gas hydrate technology has been known for a long time, but has only recently gained interest in food technology field. A major advantage for food technology applications are the gentle conditions under which products can be refined using gas hydrates, therefor not altering or damaging valuable product contents. This review discusses recent developments of hydrate applications for different areas of food technology for example concentration and purification processes, the preservation of foodstuff as well as novel product designs.

Authors with CRIS profile

Timo Claßen Lehrstuhl für Strömungsmechanik (LSTM) Soebiakto Loekman Lehrstuhl für Chemische Reaktionstechnik (CRT) Antonio Delgado Lehrstuhl für Strömungsmechanik (LSTM) Bernhard Gatternig Lehrstuhl für Strömungsmechanik (LSTM)

Involved external institutions

Technische Universität Berlin

Germany (DE)

How to cite

APA:

Claßen, T., Seidl, P., Loekman, S., Rauh, C., Delgado, A., & Gatternig, B. (2019). Review on the food technological potentials of gas hydrate technology. Current Opinion in Food Science, 29, 48-55. https://doi.org/10.1016/j.cofs.2019.08.005

MLA:

Claßen, Timo, et al. "Review on the food technological potentials of gas hydrate technology." Current Opinion in Food Science 29 (2019): 48-55.

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