Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets-Reference-Cited by-同舟云学术

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Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets

Published:2023-10 Issue: Volume:89 Page:103477
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Tappi Silvia,Nissen Lorenzo,Casciano Flavia,Antonelli Giorgia,Chiarello Elena,Picone Gianfranco,Laurita Romolo,Capelli Filippo,Gherardi Matteo,Maccaferri Caterina,Gianotti Andrea,Bordoni Alessandra,Espmark Åsa Maria,Capozzi Francesco,Rocculi Pietro

Funder

Horizon 2020

H2020

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference38 articles.

1. Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology;Albertos;Innovative Food Science and Emerging Technologies,2019

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 and Emerging Technologies,2017

3. Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork;Bao;Meat Science,2015

4. Atmospheric pressure plasma treatment of lipopolysaccharide in a controlled environment;Bartis;Journal of Physics D: Applied Physics,2013

5. Determination of nitrogen and protein content of meat and meat products;Benedict;Journal of the Association of Official Analytical Chemists,1987

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