Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review-Reference-Cited by-同舟云学术

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Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review

Published:2021-12 Issue: Volume:4 Page:100095
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Jadhav Harsh B.,Annapure Uday

Publisher

Elsevier BV

Reference99 articles.

1. Breast cancer treatment using cold atmospheric plasma generated by the FE-DBD scheme;Adil;Clin. Plasma Med.,2020

2. Cold plasma: A new technology to modify wheat flour functionality;Bahrami;Food Chem.,2016

3. Cold plasma: An emerging pretreatment technology for the drying of jujube slices;Bao;Food Chem.,2021

4. Lipid oxidation in low-moisture food: A review;Barden;Crit. Rev. Food Sci. Nutr.,2013

5. Cold atmospheric plasma: Sources, processes, and applications;Bárdos;Thin Solid Films,2010

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1. The challenges and prospects of using cold plasma to prevent bacterial contamination and biofilm formation in the meat industry;Meat Science;2024-11

2. Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques;Food Bioscience;2024-10

3. Pacific white shrimp (Litopenaus vannamei) treated with chitooligosaccharide-catechin conjugate with the aid of prior pulse electric field and vacuum impregnation: Quality and microbial diversity during refrigerated storage;Food Bioscience;2024-10

4. Cold plasma and tea polyphenols: Synergistic impact on microbial quantity and quality of mutton;LWT;2024-09

5. Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation;Trends in Food Science & Technology;2024-07

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