In-package atmospheric cold plasma treatment of bulk grape tomatoes for microbiological safety and preservation-Reference-Cited by-同舟云学术

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In-package atmospheric cold plasma treatment of bulk grape tomatoes for microbiological safety and preservation

Published:2018-06 Issue: Volume:108 Page:378-386
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Min Sea C.,Roh Si Hyeon,Niemira Brendan A.,Boyd Glenn,Sites Joseph E.,Fan Xuetong,Sokorai Kimberly,Jin Tony Z.

Funder

National Research Foundation of Korea

Korea government

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

1. Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage;Ali;Food Chemistry,2014

2. Inactivation of Salmonella serovars in liquid whole egg by heat following irradiation treatments;Alvarez;Journal of Food Protection,2006

3. Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects;Amaral;Trends in Food Science & Technology,2017

4. Inactivation of Shiga toxin-producing Escherichia coli O104: H4 using cold atmospheric pressure plasma;Baier;Journal of Bioscience and Bioengineering,2015

5. Determination of acceptable firmness and colour values of tomatoes;Batu;Journal of Food Engineering,2004

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