Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices-Reference-Cited by-同舟云学术

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

Published:2019-06-19 Issue:7 Volume:84 Page:1871-1880
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Olatunde Oladipupo Odunayo¹,Benjakul Soottawat¹^ORCID,Vongkamjan Kitiya¹

Affiliation:

1. Authors are with Dept. of Food Technology, Faculty of Agro‐IndustryPrince of Songkla Univ. Hat Yai Songkhla 90112 Thailand

Funder

Prince of Songkla University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14669

Reference58 articles.

1. Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology

2. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets

3. Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

4. Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus)

5. Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice

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