Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables-Reference-Cited by-同舟云学术

Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables

Published:2021-10 Issue: Volume:116 Page:146-175
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Mao Lili,Mhaske Pranita,Zing Xin,Kasapis Stefan,Majzoobi Mahsa,Farahnaky Asgar

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference124 articles.

1. Virucidal effect of cold atmospheric gaseous plasma on feline calicivirus, a surrogate for human norovirus;Aboubakr;Applied and Environmental Microbiology,2015

2. Cold plasma effects on the nutritional, textural and sensory characteristics of fruits and vegetables, meat, and dairy products Effect of emerging processing Methods on the food quality;Annor,2019

3. Impact of plasma processed air (PPA) on quality parameters of fresh produce;Baier;Postharvest Biology and Technology,2015

4. Direct non-thermal plasma treatment for the sanitation of fresh corn salad leaves: Evaluation of physical and physiological effects and antimicrobial efficacy;Baier;Postharvest Biology and Technology,2013

5. Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce;Baier;Innovative Food Science & Emerging Technologies,2014

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