Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods-Reference-Cited by-同舟云学术

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Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods

Published:2024-01-18 Issue:1 Volume:2 Page:45-54
ISSN:2662-8473
Container-title:Current Food Science and Technology Reports
language:en
Short-container-title:Curr Food Sci Tech Rep

Author:

Denoya Gabriela Inés,Szerman Natalia,Vaudagna Sergio Ramón

Funder

Proyecto de Investigación Plurianual (PIP) CONICET

Instituto Nacional de Tecnología Agropecuaria, INTA

Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación, Argentina

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s43555-024-00018-8.pdf

Reference49 articles.

1. Misra NN, Schlüter O, Cullen PJ. Plasma in food and agriculture. In: Misra NN, Schlüter O, Cullen PJ, editors. Cold plasma in food and agriculture-fundamentals and applications. Academic Press, Elsevier; 2016. p. 1–16.

2. Knorr D, Watzke H. Food processing at a crossroad. Front Nutr. 2019 [cited 2023 Sep 21];6:444665. Available from: https://www.frontiersin.org/article/https://doi.org/10.3389/fnut.2019.00085/full

3. Sudheesh C, Sunooj KV. Cold plasma processing of fresh-cut fruits and vegetables. In: Siddiqui MW, editor. Fresh-cut fruits and vegetables-technologies and mechanisms for safety control. Elsevier; 2020. pp. 339–56.

4. Sarangapani C, Patange A, Bourke P, Keener K, Cullen PJ. Recent advances in the application of cold plasma technology in foods. Annu Rev Food Sci Technol. 2018 [cited 2023 Sep 21];9:609–29. Available from: https://www.annualreviews.org/doi/https://doi.org/10.1146/annurev-food-030117-012517

5. • Sruthi NU, Josna K, Pandiselvam R, Kothakota A, Gavahian M, Mousavi Khaneghah A. Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: a comprehensive review. Food Chem. 2022;368:130809. https://doi.org/10.1016/j.foodchem.2021.130809This review resumes the latest works on the effects of non-thermal plasma on physical properties and functional and bioactive compounds of food.

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