Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood-Reference-Cited by-同舟云学术

Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood

Published:2022-05-23 Issue: Volume: Page:1-15
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Kulawik Piotr¹^ORCID,Rathod Nikheel Bhojraj²,Ozogul Yesim³,Ozogul Fatih³^ORCID,Zhang Wangang⁴

Affiliation:

1. Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland

2. Department of Post-Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management, Raigad, Maharashtra, India

3. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey

4. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2077298

Reference123 articles.

1. Mild processing of seafood—A review

2. Impact of COVID-19 on the food supply chain

3. High-pressure processing in inactivation of Salmonella spp. in food products

4. Incidence of hepatitis A and hepatitis E viruses and norovirus and rotavirus in fish and shrimp samples caught from the Persian Gulf

5. Anggo, A. D, and S. Suharto. 2020. The effect of high voltage electric shock on the quality attribute of carp fish (Cyprinus carpio) meat. Paper presented at the IOP Conference Series: Earth and Environmental Science.

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