Enhancement of oil spreadability of biscuit surface by nonthermal barrier discharge plasma-Reference-Cited by-同舟云学术

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Enhancement of oil spreadability of biscuit surface by nonthermal barrier discharge plasma

Published:2014-12 Issue: Volume:26 Page:456-461
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Misra N.N.,Sullivan Carl,Pankaj S.K.,Alvarez-Jubete Laura,Cama Raquel,Jacoby Frank,Cullen P.J.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference27 articles.

1. Fat replacers;Akoh;Food Technology,1998

2. Cold atmospheric plasma: sources, processes, and applications;Bárdos;Thin Solid Films,2010

3. Using a He+N 2 dielectric barrier discharge for the modification of polymer surface properties;Borcia;Plasma Sources Science and Technology,2006

4. Spectroscopic diagnostics for a DBD plasma in He/Air and He/N2 gas mixtures;Chiper;Plasma Processes and Polymers,2004

5. Atmospheric pressure plasma produced inside a closed package by a dielectric barrier discharge in Ar/CO(2) for bacterial inactivation of biological samples;Chiper;Plasma Sources Science & Technology,2011

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