The effects of dielectric barrier discharge plasma gas and plasma‐activated water on texture, color, and bacterial characteristics of shiitake mushroom-Reference-Cited by-同舟云学术

The effects of dielectric barrier discharge plasma gas and plasma‐activated water on texture, color, and bacterial characteristics of shiitake mushroom

Published:2019-11-12 Issue:1 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Gavahian Mohsen¹^ORCID,Sheu Fang‐Hwa¹,Tsai Meng‐Jen¹,Chu Yan‐Hwa¹

Affiliation:

1. Product and Process Research Center Food Industry Research and Development Institute Hsinchu Taiwan, ROC

Funder

Bureau of Energy, Ministry of Economic Affairs, Republic of Taiwan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14316

Reference30 articles.

1. Deoxynivalenol Decontamination in Raw and Germinating Barley Treated by Plasma-Activated Water and Intense Pulsed Light

2. Anti-Inflammatory and Antioxidant Properties of Pulsed Light Irradiated Lentinula edodes

3. ConsumingLentinula edodes(Shiitake) Mushrooms Daily Improves Human Immunity: A Randomized Dietary Intervention in Healthy Young Adults

4. Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations

5. A critical analysis of the cold plasma induced lipid oxidation in foods

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