Pilot-scale plasma activated water treatment for decontaminating romaine lettuce and steamed rice cakes

Author:

Han Jin-Young,Min Sea C.,Lee Ho Seon,Eom Sangheum,Ryu Seungmin,Cho Sangwoo,Kang Dong-Hyun

Funder

Korea Institute of Fusion Energy

Ministry of Agriculture Food and Rural Affairs

Publisher

Elsevier BV

Reference61 articles.

1. Effect of familiarity of ready-to-eat animal-based meals on consumers' perception and consumption motivation;Aviles;International Journal of Gastronomy and Food Science,2020

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3. Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.);Choi;Food Control,2019

4. Application of ultrasound and chemical sanitizers to watercress, parsley and strawberry: Microbiological and physicochemical quality;de São José;LWT-Food Science & Technology,2015

5. Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods;Delorme;Trends in Food Science & Technology,2020

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