Moderate protein degradation and lipid oxidation induced by cold plasma and its effect on the quality of dried fish products
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference46 articles.
1. Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: the effect on microbial quality, physicochemical properties, topographical structure, and sensory attributes;Abdel-Naeem;LWT - Food Sci. Technol.,2022
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3. Cold plasma: an emerging pretreatment technology for the drying of jujube slices;Bao;Food Chem.,2021
4. Cold-atmospheric-plasma activated-ice as a cooling medium with antimicrobial properties: case study on fish fillet preservation;Chanioti;Food Res. Int.,2023
5. Insight into the IgE-binding sites of allergenic peptides of tropomyosin in shrimp (Penaeus chinensis) induced by cold plasma active particles;Cheng;Int. J. Biol. Macromol.,2023
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