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Foods Free Full-Text Effects of Cold Plasma on Food ...

Cold plasma (CP) technology has proven very effective as an alternative tool for food decontamination and shelf-life extension. The impact of CP on food quality is very

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Foods Free Full-Text Effects of Cold Plasma on Food ...

01/01/2018  Food Composition Databases: Considerations about Complex Food Matrices. Next Article in Special Issue . A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization. Previous Article in Journal. A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal ...

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Foods Free Full-Text Effect of Cold Plasma on Meat ...

Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken ...

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Foods Free Full-Text Influence of Plasma Treatment on ...

This review will cover the current knowledge about the effects of cold plasma in polyphenols found in food products. The increasing number of studies in the last years supports the continuous search for specific treatment conditions for each type of food and the central role of plasma treatments as a food-processing technology. View Full-Text.

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Foods Free Full-Text Potential of Cold Plasma ...

Cold plasma (CP) is generated when an electrical energy source is applied to a gas, resulting in the production of several reactive species such as ultraviolet photons, charged particles, radicals and other reactive nitrogen, oxygen, and hydrogen species. CP is a novel, non-thermal technology that has shown great potential for food decontamination and has also generated a lot of interest ...

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Effects of Cold Plasma on Food Quality: A Review

foods Review Effects of Cold Plasma on Food Quality: A Review Shashi K. Pankaj ID, Zifan Wan and Kevin M. Keener * Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA;

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Effects of Cold Plasma on Food Quality: A Review

foods Review Effects of Cold Plasma on Food Quality: A Review Shashi K. Pankaj ID, Zifan Wan and Kevin M. Keener * Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA;

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Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stabili Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation Foods. 2020 Dec

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Cold Plasma in Food and Agriculture ScienceDirect

This chapter reviews the effects of cold plasma treatment on foods of animal origin, in particular the physicochemical and sensory properties of the food. The limited data available indicates that cold plasma treatment can effectively reduce the number of pathogenic and spoilage microorganisms on the surface of foods of animal origin, and can therefore be used as an alternative method to ...

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Foods Free Full-Text Effects of Extraction Conditions ...

Effects of Extraction Conditions on Banana Peel Polyphenol Oxidase Activity and Insights into Inactivation Kinetics Using Thermal and Cold Plasma Treatment . by Daria Wohlt. 1,2,*, Elena Schwarz. 1, Andreas Schieber. 2 and . Stephanie Bader-Mittermaier. 1. 1. Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising,

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Impact of cold plasma on the biomolecules and organoleptic ...

01/08/2021  The distance from the plasma source can subsequently affect the type of ions that interact with the food, for example, reactive mono oxygen species and free hydrogen ions are more likely to be found nearer to the plasma source because of their short half-life and volatility (Klämpf et al., 2012; Pan et al., 2019). It is worth noting, however, that DBD plasmas could be applied to a liquid or ...

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Application of cold plasma on food matrices: A review on ...

18/11/2020  Cold plasma technology (CPT) is considered as one of the emerging alternative techniques for preserving food commodities, extending shelf life, and retaining bioactive compounds in foods. Due to non-thermal nature, CPT is a useful technology for the sterilization process, especially for heat-sensitive foods. However, CPT in food is still an emerging process in terms of safety evaluation ...

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Cold Plasma Decontamination of Foods Annual Review of ...

Cold plasma is a novel nonthermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium; antimicrobial chemical agents are not required. The primary modes of action are due to UV light and reactive ...

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Cold Plasma Decontamination of Foods Annual Review of ...

Cold plasma is a novel nonthermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium; antimicrobial chemical agents are not required. The primary modes of action are due to UV light and reactive ...

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Effects of Nonthermal Plasma Technology on Functional Food ...

Keywords:antimicrobial peptides, antioxidant activity, ascorbic acid, bioactive compounds, cold plasma, polyphenols Introduction Fruits and vegetables (FV) are known for their health bene-fits. However, given the complexity of the modern food supply chain, most foods are subjected to some degree of processing to preserve their freshness. Such ...

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Cold plasma for the preservation of aquatic food products ...

06/08/2021  Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins. Spoilage lowers the nutritive value and could

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Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stabili Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation Foods. 2020 Dec

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[PDF] Effects of Cold Plasma on Food Quality: A Review ...

Cold plasma (CP) technology has proven very effective as an alternative tool for food decontamination and shelf-life extension. The impact of CP on food quality is very crucial for its acceptance as an alternative food processing technology. Due to the non-thermal nature, CP treatments have shown no or minimal impacts on the physical, chemical, nutritional and sensory attributes of various ...

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Cold Plasma Decontamination of Foods Annual Review of ...

Cold plasma is a novel nonthermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium; antimicrobial chemical agents are not required. The primary modes of action are due to UV light and reactive ...

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Cold Plasma Decontamination of Foods Annual Review of ...

Cold plasma is a novel nonthermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium; antimicrobial chemical agents are not required. The primary modes of action are due to UV light and reactive ...

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Cold plasma interactions with enzymes in foods and model ...

01/09/2016  Cold plasma interactions with enzymes in foods and model systems ... Full text; Citations impact Cold plasma interactions with enzymes in foods and model systems. Misra NN, Annalisa Segat, Kenji Ishikawa, S.K. Pankaj. Author information. ORCIDs linked to this article. segat a, 0000-0001-5908-4489; Misra NN, 0000-0001-8041-8893, Iowa State University; Pankaj S, 0000-0002-6296

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Cold Plasma: A novel Non-Thermal Technology for Food ...

27/11/2014  The cold plasma techniques are preservation treatments that are effective at ambient temperatures, thereby minimum thermal effects on nutritional and sensory quality parameters of food with no chemical residues. Plasma can be used for starch modification as additive and as filler component in packing materials. Although cold plasma technology is not yet used commercially on a

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"Cold plasma applications on pulse processing." Pulse ...

Novel food processing technologies (e.g. high pressure processing, pulsed electric field, ultrasound and cold plasma) have shown potential to modify, complement or replace the conventional ...

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Effects of dielectric barrier discharge cold plasma ...

30/04/2020  Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, 510006 China . Search for more papers by this author. Da-Wen Sun,

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Understanding the Role of Plasma Technology in Food ...

22/02/2016  Surowsky et al. evaluated the effect of cold plasma on enzyme activity and the results showed that this technique is a promising non-thermal pasteurization technology, which is capable of reducing the activity of quality determining enzymes, polyphenoloxidase, and peroxidase in a model food system. The activity of polyphenoloxidase was reduced by about 90 % after a treatment time of 180 s ...

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Effect of low pressure cold plasma treatment on microbial ...

08/11/2020  This study demonstrates the potential of low pressure cold plasma applications for the decontamination of dried walnut kernels. It is an appropriate alternative for product disinfection such as nuts, spices, aromatic plants, and other sensitive foods to high-temperature processing, due to the lack of waste production, low energy consumption, low cost, and keeping the physicochemical properties ...

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