The Effect of Plasma Treated Water Unit Processes on the Food Quality Characteristics of Fresh-Cut Endive

This study evaluated the impact of a defined plasma treated water (PTW) when applied to various stages within fresh-cut endive processing. The quality characteristic responses were investigated to establish the impact of the PTW unit processes and where PTW may be optimally applied in a model proces...

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Detalles Bibliográficos
Autores principales: Schnabel, Uta, Handorf, Oliver, Winter, Hauke, Weihe, Thomas, Weit, Christoph, Schäfer, Jan, Stachowiak, Jörg, Boehm, Daniela, Below, Harald, Bourke, Paula, Ehlbeck, Jörg
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7873297/
https://www.ncbi.nlm.nih.gov/pubmed/33585539
http://dx.doi.org/10.3389/fnut.2020.627483

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7873297/
https://www.ncbi.nlm.nih.gov/pubmed/33585539
http://dx.doi.org/10.3389/fnut.2020.627483

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