Cold plasma for microbial safety: Principle, mechanism, and factors responsible-Reference-Cited by-同舟云学术

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Cold plasma for microbial safety: Principle, mechanism, and factors responsible

Published:2022-07-04 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Punia Bangar Sneh¹^ORCID,Suri Shweta²^ORCID,Nayi Pratik³^ORCID,Phimolsiripol Yuthana⁴^ORCID

Affiliation:

1. Department of Food, Nutrition and Packaging Sciences Clemson University Clemson South Carolina USA

2. Amity Institute of Food Technology (AIFT), Amity University Uttar Pradesh Noida India

3. Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology Neipu Taiwan

4. Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16850

Reference81 articles.

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

2. Hydroxychavicol: A phytochemical targeting cutaneous fungal infections

3. Microbial decontamination of black peppercorns by simultaneous treatment with cold plasma and ultraviolet C

4. Microbiological interactions with cold plasma

Cited by 21 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. Potential of electric and pressure-based techniques for the inactivation of microorganisms in fresh fish;Food Bioscience;2024-10

2. Assessing the antimicrobial efficacy of nonthermal plasma treatment on filamentous fungi spores and biofilms;Food Control;2024-09

3. Impact of cold plasma and thermal treatment on the storage stability and shelf-life of pineapple juice: A comprehensive postharvest quality assessment;Food Physics;2024-09

4. Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste;Innovative Food Science & Emerging Technologies;2024-08

5. Non-Thermal Technology Approaches to Improve Extraction, Fermentation, Microbial Stability, and Aging in the Winemaking Process;Applied Sciences;2024-07-29

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