Integrated in-package treatment of hydrogen peroxide and cold plasma for microbial inactivation of cabbage slices
Author:
Funder
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries
National Research Foundation of Korea
Seoul Women`s University
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01536-w.pdf
Reference35 articles.
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2. Cao W, Dong X, Ji J, Yang L, Fang Z, Zhuang M, Zhang Y, Lv H, Wang Y, Sun P, Liu Y, Li Z, Han F. BoCER1 is essential for the synthesis of cuticular wax in cabbage (Brassica oleracea L. var. capitata). Scientia Horticulturae. 277:109801 (2021)
3. Cui H, Ma C, Lin L. Synergetic antibacterial efficacy of cold nitrogen plasma and clove oil against Escherichia coli O157: H7 biofilms on lettuce. Food Control. 66:8-16 (2016)
4. Elhariry HM. Attachment strength and biofilm forming ability of Bacillus cereus on green-leafy vegetables: cabbage and lettuce. Food Microbiology. 28:1266-1274 (2011)
5. Farooq S, Dar AH, Dash KK, Srivastava S, Pandey VK, Ayoub WS, Pandiselvam R, Manzoor S, Kaur M. Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products. Food Science and Biotechnology. 32, 621-638 (2023)
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