The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese-Reference-Cited by-同舟云学术

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The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese

Published:2024-12 Issue: Volume:5 Page:100756
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Nemati Vaez^ORCID,Guimarães Jonas T.^ORCID

Publisher

Elsevier BV

Reference40 articles.

1. The use of cold plasma technology in solving the mold problem in Kashar cheese;Akarca;Journal of Food Science and Technology,2023

2. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets;Albertos;Innovative Food Science & Emerging Technologies,2017

3. A review on dielectric barrier discharge nonthermal plasma generation, factors affecting reactive species, and microbial inactivation;Anuntagool;Food Control,2023

4. Densitometric determination of the fat content of milk and milk products;Badertscher;International Dairy Journal,2007

5. Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese;Conte;Journal of Dairy Science,2009

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