Cold plasma in food processing and preservation: A review-Reference-Cited by-同舟云学术

Cold plasma in food processing and preservation: A review

Published:2022-06-22 Issue:9 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Birania Sapna¹^ORCID,Attkan Arun Kumar¹^ORCID,Kumar Sunil²^ORCID,Kumar Nitin¹^ORCID,Singh Vijay Kumar¹

Affiliation:

1. Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India

2. AICRP on Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14110

Reference182 articles.

1. Application of cold plasma technology in quality preservation of fresh fig fruit (Siyah): A feasibility study;Abbaszadeh R.;International Journal of Horticultural Science and Technology,2018

2. Non‐thermal plasma as a new food preservation method, its present and future prospect;Afshari R.;Archives of Advances in Biosciences,2014

3. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets

4. Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato ( Lycopersicon esculentum Mill) juice

5. Eradication of Pseudomonas aeruginosa Biofilms by Atmospheric Pressure Non-Thermal Plasma

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