Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables-Reference-Cited by-同舟云学术

Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables

Author:

Punia Bangar Sneh¹^ORCID,Trif Monica²³,Ozogul Fatih⁴^ORCID,Kumar Manoj⁵,Chaudhary Vandana⁶,Vukic Milan⁷,Tomar Maharishi⁸,Changan Sushil⁹

Affiliation:

1. Department of Food, Nutrition and Packaging Sciences Clemson University Clemson South Carolina USA

2. Food Research Department Centre for Innovative Process Engineering (Centiv) GmbH Stuhr Germany

3. CENCIRA Agrofood Research and Innovation Centre Cluj‐Napoca Romania

4. Department of Seafood Processing Technology, Faculty of Fisheries Cukurova University Adana Turkey

5. Chemical and Biochemical Processing Division ICAR–Central Institute for Research on Cotton Technology Mumbai India

6. Department of Dairy Technology Lala Lajpat Rai University of Veterinary and Animal Sciences Hisar India

7. Faculty of Technology Zvornik University of East Sarajevo Zvornik Bosnia and Herzegovina

8. Seed Technology Division ICAR—Indian Grassland and Fodder Research Institute Jhansi India

9. Division of Crop Physiology, Biochemistry and Post‐Harvest Technology ICAR–Central Potato Research Institute Shimla India

Publisher

Wiley

Subject

Food Science

Link

Reference142 articles.

2. Using of group‐based selected flavonoids as alternative inhibitors for potato polyphenol oxidase;Aksoy M.;Journal of Food Biochemistry,2021

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