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...

Descripción completa

Detalles Bibliográficos
Autores principales: Pérez-Andrés, Juan M., Cropotova, Janna, Harrison, Sabine M., Brunton, Nigel P., Cullen, Patrick J., Rustad, Turid, Tiwari, Brijesh K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7761521/
https://www.ncbi.nlm.nih.gov/pubmed/33271915
http://dx.doi.org/10.3390/foods9121786

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7761521/
https://www.ncbi.nlm.nih.gov/pubmed/33271915
http://dx.doi.org/10.3390/foods9121786

Ejemplares similares