Recent advancements in the application of non-thermal plasma technology for the seafood industry-Reference-Cited by-同舟云学术

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Recent advancements in the application of non-thermal plasma technology for the seafood industry

Published:2018-10-02 Issue:19 Volume:59 Page:3199-3210
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Kulawik Piotr¹^ORCID,Kumar Tiwari Brijesh²³^ORCID

Affiliation:

1. Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Krakow, Poland;

2. Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland;

3. UCD School of Biosystems Engineering, University College Dublin, Belfield, Dublin, Ireland

Funder

JPI project ProHealth

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1510827

Reference69 articles.

1. Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology

2. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets

3. Vaporization of bulk metals into single-digit nanoparticles by non-thermal plasma filaments in atmospheric pressure dielectric barrier discharges

4. Analysis of reactive oxygen and nitrogen species generated in three liquid media by low temperature helium plasma jet

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Plasma activated water (PAW), Ozonated water (OW) and Slightly acidic electrolytic water (SAEW) treated tilapia fillets during chilled storage: A comparative study on quality changes and related mechanisms;LWT;2024-05

2. An opportunity for post‐harvest seafood safety: atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass;International Journal of Food Science & Technology;2024-04-15

3. Leveraging Plasma-Activated Seawater for the Control of Human Norovirus and Bacterial Pathogens in Shellfish Depuration;Foods;2024-03-11

4. Effect of plasma-activated lactic acid on microbiota composition and quality of puffer fish (Takifugu obscurus) fillets during chilled storage;Food Chemistry: X;2024-03

5. The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage;Journal of the Science of Food and Agriculture;2024-01-31

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