Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review

As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation due to its high efficiency, greenness and lack of chemical residues. Recent studies have indicated that CP technology also has an impressing effect on improving food qualit...

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Detalles Bibliográficos
Autores principales: Zhang, Bo, Tan, Chunming, Zou, Fanglei, Sun, Yu, Shang, Nan, Wu, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497965/
https://www.ncbi.nlm.nih.gov/pubmed/36140945
http://dx.doi.org/10.3390/foods11182818

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497965/
https://www.ncbi.nlm.nih.gov/pubmed/36140945
http://dx.doi.org/10.3390/foods11182818

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