Improving food drying performance by cold plasma pretreatment: A systematic review-Reference-Cited by-同舟云学术

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Improving food drying performance by cold plasma pretreatment: A systematic review

Published:2022-08-29 Issue:5 Volume:21 Page:4402-4421
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Du Yuhang¹²³,Yang Fangwei¹²³,Yu Hang¹²³,Xie Yunfei¹²³^ORCID,Yao Weirong¹²³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China

2. School of Food Science and Technology Jiangnan University Wuxi Jiangsu China

3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13027

Reference63 articles.

1. Modification and improvement of biodegradable packaging films by cold plasma; a critical review

2. Cold plasma: An emerging pretreatment technology for the drying of jujube slices

3. Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace

4. Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables

5. Pre-drying treatment of plant related tissues using plasma processed air: Impact on enzyme activity and quality attributes of cut apple and potato

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1. Novel cold plasma functionalized water pretreatment for improving drying performance and physicochemical properties of tomato (Solanum lycopersicum L.) fruits during infrared-accelerated pulsed vacuum drying;Journal of Food Engineering;2024-10

2. Smart use of different drying technologies to process polyphenols-containing plants: Progresses, challenges and application prospects;Food Control;2024-10

3. Insight into the surface discharge cold plasma efficient inactivation of Pseudomonas fluorescens in water based on exogenous reactive oxygen and nitrogen species: Synergistic mechanism and energy benefits;Journal of Hazardous Materials;2024-09

4. Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients;Food Science of Animal Resources;2024-09

5. Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste;Innovative Food Science & Emerging Technologies;2024-08

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