Efficacy of cold plasma in producing Salmonella-free duck eggs: effects on physical characteristics, lipid oxidation, and fatty acid profile

Author:

Gavahian MohsenORCID,Peng Hsuan-Jung,Chu Yan-Hwa

Funder

Ministry of Economic Affairs

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference38 articles.

1. Advisory Committee on the Microbiological Safety of Food (2016) Ad Hoc Group on Eggs. An update on the microbiological risk from shell eggs and their products. 1–182

2. Akter Y, Kasim A, Omar H, Sazili AQ (2014) Effect of storage time and temperature on the quality characteristics of chicken eggs. J Food Agric Environ 12:87–92

3. Al-Ajeeli MN, Taylor TM, Alvarado CZ, Coufal CD (2016) Comparison of eggshell surface sanitization technologies and impacts on consumer acceptability. Poult Sci 95:1191–1197. https://doi.org/10.3382/ps/pew014

4. Ali AH, Zou X, Lu J et al (2017) Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS. Food Chem 221:58–66. https://doi.org/10.1016/j.foodchem.2016.10.043

5. Apostol L, Georgescu N, Vatuiu I, Gaceu G (2015) Egg surface decontamination by using high voltage pulsed, cold atmospheric plasma jets. J EcoAgriTourism 11:45–47

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