Cold plasma technique as a pretreatment for drying fruits: Evaluation of the excitation frequency on drying process and bioactive compounds-Reference-Cited by-同舟云学术

Cold plasma technique as a pretreatment for drying fruits: Evaluation of the excitation frequency on drying process and bioactive compounds

Published:2021-09 Issue: Volume:147 Page:110462
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Loureiro Andria da C.,Souza Francisca das C. do A.,Sanches Edgar A.,Bezerra Jaqueline de A.,Lamarão Carlos Victor,Rodrigues Sueli,Fernandes Fabiano A.N.,Campelo Pedro H.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape;Ashtiani;Innovative Food Science and Emerging Technologies,2020

2. Cold plasma: An emerging pretreatment technology for the drying of jujube slices;Bao;Food Chemistry,2021

3. Improvement of the bioavailability of Amazonian juices rich in bioactive compounds using glow plasma technique;Castro;Food and Bioprocess Technology,2020

4. Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency;de Castro;Food Research International,2020

5. Effect of dielectric barrier discharge plasma excitation frequency on the enzymatic activity, antioxidant capacity and phenolic content of apple cubes and apple juice;Farias;Food Research International,2020

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Novel cold plasma functionalized water pretreatment for improving drying performance and physicochemical properties of tomato (Solanum lycopersicum L.) fruits during infrared-accelerated pulsed vacuum drying;Journal of Food Engineering;2024-10

2. Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques;Food Bioscience;2024-10

3. Smart use of different drying technologies to process polyphenols-containing plants: Progresses, challenges and application prospects;Food Control;2024-10

4. Study of the Effects of Plasma Pretreatment on the Microstructure of Peanuts;Applied Sciences;2024-09-02

5. Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel;npj Science of Food;2024-08-24