The optimization of plasma activated water ( <scp>PAW</scp> ) generation and the inactivation mechanism of <scp>PAW</scp> on <i>Escherichia coli</i>-Reference-Cited by-同舟云学术

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The optimization of plasma activated water ( PAW ) generation and the inactivation mechanism of PAW on Escherichia coli

Published:2022-09-20 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Han Qian‐Yun¹²³,He Zheng‐Yu¹²³,Zhong Chong‐Shan⁴,Wen Xin¹²³,Ni Yuan‐Ying¹²³

Affiliation:

1. College of Food Science and Nutritional Engineering China Agricultural University Beijing China

2. National Engineering Research Center for Fruits and Vegetables Processing Beijing China

3. Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture Beijing China

4. College of Information and Electrical Engineering China Agricultural University Beijing China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17120

Reference59 articles.

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

2. Inactivation kinetics of Bacillus cereus spores by Plasma activated water (PAW)

3. Sanitisation of fresh-cut celery and radicchio by gas plasma treatments in water medium

4. Effects of plasma activated solution on the colour and structure of metmyoglobin and oxymyoglobin

5. Membrane damage and active but nonculturable state in liquid cultures of Escherichia coli treated with an atmospheric pressure plasma jet

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Reactive species of plasma-activated water for murine norovirus 1 inactivation;Food Research International;2024-10

2. Sustainable development of fishery resources: Precipitation of protein from surimi rinsing wastewater by low-temperature plasma;Food Chemistry;2024-09

3. Antimicrobial effect of plasma-activated water combined with tartaric acid against Staphylococcus aureus and its application on fresh-cut asparagus lettuce;Food Bioscience;2024-08

4. Inactivation of microorganisms in model tissues by plasma-activated gas;Physics of Plasmas;2024-08-01

5. Effects of incubation time of plasma activated water (PAW) combined with annealing for the modification of functional properties of potato starch;Food Bioscience;2024-06

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