Shelf life prolongation of fresh strawberries by nonthermal plasma treatment-Reference-Cited by-同舟云学术

Shelf life prolongation of fresh strawberries by nonthermal plasma treatment

Published:2021-11-19 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Hozák P.¹,Jirešová J.¹,Khun J.¹,Scholtz V.¹^ORCID,Julák J.²

Affiliation:

1. Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic

2. Institute of Immunology and Microbiology First Faculty of Medicine Charles University and General University Hospital in Prague Prague Czech Republic

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16150

Reference50 articles.

1. Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes

2. Scale-up to pilot plant dimensions of plasma processed water generation for fresh-cut lettuce treatment

3. Physico-chemical properties of low-pressure plasma treated black gram

4. A review on recent advances in cold plasma technology for the food industry: Current applications and future trends

5. Color as a factor in food choice

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