Effect of cold atmospheric plasma and pulsed electromagnetic fields on strawberry quality and shelf-life

Author:

Giannoglou Marianna,Xanthou Zacharoula-Maria,Chanioti Sofia,Stergiou Panagiota,Christopoulos Miltiadis,Dimitrakellis Panagiotis,Efthimiadou Αspasia,Gogolides Εvangelos,Katsaros George

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference62 articles.

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2. Increasing shelf life of strawberries using an irradiation-cooling process, International Journal of Food Engineering, 4 (2), article 11;Amrani,2008

3. Shelf-life evaluation of virgin olive oil extracted from olives subjected to nonthermal pretreatments for yield increase;Andreou;Innovative Food Science and Emerging Technologies,2017

4. Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products;Andreou;Innovative Food Science & Emerging Technologies,2016

5. AOAC official method 2005.02: Total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method. Official methods of analysis of AOAC international;AOAC,2005

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