Optimizing the application of plasma functionalised water (PFW) for microbial safety in fresh-cut endive processing-Reference-Cited by-同舟云学术

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Optimizing the application of plasma functionalised water (PFW) for microbial safety in fresh-cut endive processing

Published:2021-08 Issue: Volume:72 Page:102745
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Schnabel Uta,Balazinski Martina,Wagner Robert,Stachowiak Jörg,Boehm Daniela,Andrasch Mathias,Bourke Paula,Ehlbeck Jörg

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference63 articles.

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2. Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce;Baier;Innovative Food Science and Emerging Technologies,2014

3. Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce;Baur;Innovative Food Science and Emerging Technologies,2005

4. Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite;Biazotto Bachelli;Brazilian Journal of Microbiology,2013

5. Biology of the Nitrogen Cycle,2007

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