Cold plasma as a pre-treatment for processing improvement in food: A review
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Published:2023-05
Issue:
Volume:167
Page:112663
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Bezerra Jaqueline de Araújo,
Lamarão Carlos Victor,
Sanches Edgar Aparecido,
Rodrigues Sueli,
Fernandes Fabiano A.N.ORCID,
Ramos Gustavo Luis P.A.,
Esmerino Erick Almeida,
Cruz Adriano G.,
Campelo Pedro H.ORCID
Reference98 articles.
1. Alves Filho, E. G., de Brito, E. S., & Rodrigues, S. (2020). Effects of cold plasma processing in food components. In Advances in Cold Plasma Applications for Food Safety and Preservation (pp. 253–268). Elsevier. Doi: 10.1016/B978-0-12-814921-8.00008-6.
2. Effects of cold atmospheric-pressure plasma on the rheological properties of gum Arabic;Amirabadi;Food Hydrocolloids,2021
3. Investigate the efficacy of UV pretreatment on thermal inactivation of Bacillus subtilis spores in different types of milk;Ansari;Innovative Food Science & Emerging Technologies,2019
4. Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain;Arshadi;Green Chemistry,2016
5. Challenges, trends and opportunities in food processing;Augusto;Current Opinion in Food Science,2020
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