An in‐depth review of novel cold plasma technology for fresh‐cut produce-Reference-Cited by-同舟云学术

An in‐depth review of novel cold plasma technology for fresh‐cut produce

Published:2022-03-30 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Asghar Ammara¹,Rashid Muhammad Hamdan¹^ORCID,Ahmed Waqar¹,Roobab Ume²^ORCID,Inam‐ur‐Raheem Muhammad¹,Shahid Arashi¹,Kafeel Sadia¹,Akram Muhammad Saad¹,Anwar Raheel³^ORCID,Aadil Rana Muhammad¹^ORCID

Affiliation:

1. National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan

2. School of Food Science and Engineering South China University of Technology Guangzhou China

3. Institute of Horticulture University of Agriculture Faisalabad Pakistan

Funder

University of Agriculture, Faisalabad

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16560

Reference93 articles.

1. Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices

2. Principles and recent advances in electronic nose for quality inspection of agricultural and food products

3. Cold Plasma Effects on the Nutritional, Textural and Sensory Characteristics of Fruits and Vegetables, Meat, and Dairy Products

4. Quality of fresh-cut products as affected by harvest and postharvest operations

5. Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce

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