Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry-Reference-Cited by-同舟云学术

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Published:2020-10-16 Issue:6 Volume:19 Page:3951-3979
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Zhao Yi‐Ming¹²,Patange Apurva²^ORCID,Sun Da‐Wen¹^ORCID,Tiwari Brijesh²^ORCID

Affiliation:

1. Food Refrigeration and Computerised Food Technology (FRCFT) School of Biosystems and Food Engineering University College Dublin, National University of Ireland Belfield Dublin Ireland

2. Food Chemistry and Technology Department Teagasc Food Research Centre Ashtown Dublin Ireland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12644

Reference183 articles.

1. Plasma-activated medium induces A549 cell injury via a spiral apoptotic cascade involving the mitochondrial–nuclear network

2. High-frequency underwater plasma discharge application in antibacterial activity

3. Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato (Lycopersicon esculentum Mill) juice;Ali M.;International Journal of Food Science & Technology,2020

4. The Role of Interfacial Reactions in Determining Plasma–Liquid Chemistry

5. Ayala A. A.‐O. Munoz M. F. &Arguelles S.(2014).Lipid peroxidation: Production metabolism and signaling mechanisms of malondialdehyde and 4‐hydroxy‐2‐nonenal.Oxidative Medicine and Cellular Longevity 1942‐0994 (Electronic).https://doi.org/10.1155/2014/360438

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