Why plasma-activated water treatment reduced the malonaldehyde content in muscle foods-Reference-Cited by-同舟云学术

Why plasma-activated water treatment reduced the malonaldehyde content in muscle foods

Published:2023-03 Issue: Volume:403 Page:134387
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ke Zhigang,Bai Yiwen,Yi Yuqing,Ding Yicheng,Wang Wenjie,Liu Shulai,Zhou Xuxia,Ding Yuting

Funder

National Key Research and Development Program of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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2. High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak;Chaijan;Innovative Food Science & Emerging Technologies,2021

3. Novel technique for treating grass carp (Ctenopharyngodon idella) by combining plasma functionalized liquids and Ultrasound: Effects on bacterial inactivation and quality attributes;Esua;Ultrasonics Sonochemistry,2021

4. A simple method for the isolation and purification of total lipides from animal tissues;Folch;Journal of Biological Chemistry,1957

5. A critical analysis of the cold plasma induced lipid oxidation in foods;Gavahian;Trends in Food Science & Technology,2018

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3. Synergistic effects of plasma-activated water (PAW) and electrochemical treatment on the color of tuna slices;Food and Bioproducts Processing;2024-09

4. The combined effects of ultrasound and plasma-activated water on silkworm pupae:Physicochemical properties, microbiological diversity and ultrastructure;Ultrasonics Sonochemistry;2024-07

5. A review on plasma‐activated water and its application in the meat industry;Comprehensive Reviews in Food Science and Food Safety;2023-10-06