Study on the effect of atmospheric and low‐pressure plasma and its combination on the microbial reduction and quality of milk-Reference-Cited by-同舟云学术

Study on the effect of atmospheric and low‐pressure plasma and its combination on the microbial reduction and quality of milk

Published:2022-10-17 Issue:1 Volume:43 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Manoharan Dharini¹,Stephen Jaspin¹,Radhakrishnan Mahendran¹^ORCID

Affiliation:

1. Centre of excellence in nonthermal processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur, (Formerly Indian Institute of Food Processing Technology) Thanjavur India

Funder

Science and Engineering Research Board

Department of Science and Technology, Ministry of Science and Technology, India

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.13018

Reference33 articles.

1. Effect of plasma bubbling on free radical production and its subsequent effect on the microbial and physicochemical properties of Coconut Neera

2. Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies

3. Pulsed Electric Field Modification of Milk Alkaline Phosphatase Activity

4. Evaluation of Cronobacter sakazakii inactivation and physicochemical property changes of non-fat dry milk powder by cold atmospheric plasma

5. The use of alkaline phosphatase and possible alternative testing to verify pasteurisation of raw milk, colostrum, dairy and colostrum‐based products

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4. Plasma Bubbling of Soymilk: Impact on Allergenicity, Antinutritional Factor, and E-Nose-Retrieved Sensory Characteristics;ACS Food Science & Technology;2023-09-17

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