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effects of cold plasma on food quality a review

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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

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(PDF) Effects of Cold Plasma on Food Quality: A Review

Jan 01, 2018  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

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Effects of Cold Plasma on Food Quality: A Review

Cold plasma processing has been shown to affect the quality attributes of the food products during treatment as well as in storage. It presents a research opportunity to further explore the effects of cold plasma on the physico-chemical and sensory properties of the food products at the molecular level.

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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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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 ...

Jan 01, 2018  Cold plasma processing has been shown to affect the quality attributes of the food products during treatment as well as in storage. It presents a research opportunity to further explore the effects of cold plasma on the physico-chemical and sensory properties of the food

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Cold Plasma - Novel method of Food Preservation: A Review

Jul 17, 2021  Cold Atmospheric pressure Plasma (CAP) represents a promising, low-cost, and environmentally friendly means to degrade mycotoxins with negligible effect on the quality of food

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Effect of Cold Plasma on Quality Retention of Fresh-Cut ...

Dec 07, 2020  This review aimed to introduce cold plasma for preservation of fresh-cut produce. First, the cold plasma technology for the increased shelf-life of fresh-cut produce was present, and then the effect of cold plasma on some quality parameters of the fresh-cut produce was reviewed. 2.

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Review on cold plasma technology : The future of food ...

Cold plasma is known to have greater effects towards the microbial decontamination of various food products to ensure the food safety and shelf life to consumers. Cold plasma uses several reactive gaseous species which are likely less ionised for the inactivation of microbe’s present in meats, poultry, fruits, and vegetables. This review ...

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Effect of atmospheric cold plasma treatment on ...

Apr 18, 2021  Pankaj SK, Wan Z, Keener KM (2018) Effects of cold plasma on food quality: a review. Foods 7(1):4. PubMed Central Google Scholar 14. Ozen E, Singh R (2020) Atmospheric cold plasma treatment of fruit juices: a review. Trends Food Sci Technol 103:144–151. CAS Google Scholar 15.

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Cold plasma in food processing pdf, dupeliculas

Effects of Cold Plasma on Food Quality: A Review Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. If you continue browsing the site, you agree to the use of cookies on this website.

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Cold plasma: background, applications and current trends ...

Aug 01, 2017  The main applications of cold plasma for food industry could be grouped as food decontamination, food quality improvement, toxin degradation and surface modifications of packaging materials. Cold plasma has proven to be effective for inactivation of various pathogens and spoilage organisms without adversely affecting the food quality.

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Cold Plasma‐Mediated Treatments for Shelf Life Extension ...

Sep 05, 2019  Although the potentials of cold plasma and associated plasma-activated water (PAW) for safe and sustainable agricultural and food sectors at harvest, postharvest, or processing stages are highlighted in a recent review (Bourke, Ziuzina, Boehm, Cullen, Keener, 2018), and some reviews focusing on the inactivation of microorganisms have also ...

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Promising applications of cold plasma for microbial safety ...

Dec 04, 2019  The cold plasma application for larger volume of produce needs to be undertaken in future research. Additionally, to assess the long-term effects of plasma on fruit quality, research is needed to conduct shelf-life studies. There are scarce literatures on effect of cold plasma on enzymes related to fruit quality.

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Prospective Applications of Cold Plasma for Processing ...

Cold plasma can affect microorganisms and food components through ultraviolet (UV) radiations and chemical interactions (for example, between reactive species and food components). All of these mechanisms are usually involved in the nonthermal plasma process at the same time, resulting in a great impact on food and cell components (Bhat, Lee ...

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COLD PLASMA: FOOD SAFETY TO QUALITY ENHANCEMENT

Aug 17, 2021  Cold plasma in food safety Microbial degradation Depending upon the nature of gas used for production of plasma, there could be different active constituents including free radicals, active species, electrons, UV radiations, atoms, molecules and ions in the generated plasma.

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Antioxidants Free Full-Text The Effect of Cold Plasma ...

Cold plasma is a new technology of promising potential to use as a part of technological extraction lines constructed to implement green chemistry solutions or simply to reduce resources in solvent-based extraction lines. The present study was undertaken to verify the effect of nitrogen cold plasma pre-treatment conducted for 8 min (20 kHz) on the content of antioxidants, antioxidant activity ...

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Applications of nonthermal plasma technology on safety and ...

Numerous studies have investigated the effect of nonthermal plasma on dried food ingredients for food safety and quality purposes. This review provides critical review on potential of cold plasma for disinfection of dried food surfaces (spices, herbs and seeds), improvement of functional and rheological properties of dried ingredients (powders ...

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Effect of Cold Plasma Treatment on the Functional ...

Oct 18, 2016  Atmospheric double-barrier discharge (DBD) plasma technology is a promising tool in the food industry as an alternative to traditional food preservation methods. However, the effect of the reactive species generated during the treatment on the content of bioactive compounds in food is still little studied, and there are no data concerning potential deleterious effects of DBD-treated foods on ...

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Review on cold plasma technology : The future of food ...

Cold plasma is known to have greater effects towards the microbial decontamination of various food products to ensure the food safety and shelf life to consumers. Cold plasma uses several reactive gaseous species which are likely less ionised for the inactivation of microbe’s present in meats, poultry, fruits, and vegetables. This review ...

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

competencies and usage in food industry. Therefore, this review focuses on the ap-plication of various types of cold plasma on plant and animal produces. The current state of the CPT application and its effect on food matrices, bioactive compounds, packaging materials, and specific nutrients of food, along with advantages, limita-

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Cold plasma in food processing pdf, dupeliculas

Effects of Cold Plasma on Food Quality: A Review Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. If you continue browsing the site, you agree to the use of cookies on this website.

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Effect of atmospheric cold plasma treatment on ...

Apr 18, 2021  Pankaj SK, Wan Z, Keener KM (2018) Effects of cold plasma on food quality: a review. Foods 7(1):4. PubMed Central Google Scholar 14. Ozen E, Singh R (2020) Atmospheric cold plasma treatment of fruit juices: a review. Trends Food Sci Technol 103:144–151. CAS Google Scholar 15.

View More

Cold plasma: background, applications and current trends ...

Aug 01, 2017  The main applications of cold plasma for food industry could be grouped as food decontamination, food quality improvement, toxin degradation and surface modifications of packaging materials. Cold plasma has proven to be effective for inactivation of various pathogens and spoilage organisms without adversely affecting the food quality.

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Effect of Radio Frequency Cold Plasma Treatment on ...

Mar 19, 2019  Cold plasma is an emerging technology to improve microbiological safety as well as functionality of foods. This study compared the effect of radio frequency cold plasma on flour and dough properties of three members of the Triticeae tribe, soft as well as hard wheat ( Triticum aestivum L.) and intermediate wheatgrass ( Thinopyrum intermedium, IWG).

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Effect of Cold Plasma Treatment on the Functional ...

Oct 18, 2016  Atmospheric double-barrier discharge (DBD) plasma technology is a promising tool in the food industry as an alternative to traditional food preservation methods. However, the effect of the reactive species generated during the treatment on the content of bioactive compounds in food is still little studied, and there are no data concerning potential deleterious effects of DBD-treated foods on ...

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(PDF) Cold plasma treatment for coated and packed strawberries

Sep 29, 2021  • Cold plasma is an emerging non thermal surface decontamination technology that produces cocktails of reactive species including positive and negative charge, free radicals, UV

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Effect of Atmospheric Cold Plasma Treatment on Fruit Juice ...

Effect of Atmospheric Cold Plasma Treatment on Fruit Juice Quality by Xiaoshuang Yu Creative component submitted to the graduate faculty. in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Food Science and Technology Program of Study Committee: Terri Boylston, Major Professor Kevin Keener Aubrey Mendonca

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Effects of dielectric barrier discharge cold plasma ...

Apr 30, 2020  Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato (Lycopersicon esculentum Mill) juice. ... Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangdong Province Engineering Laboratory for ...

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Effect of in‐package atmospheric cold plasma discharge on ...

Mar 02, 2020  Effect of in-package atmospheric cold plasma discharge on microbial safety and quality of ready-to-eat ham in modified atmospheric packaging during storage Barun Yadav , Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada

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Cold Plasma for Effective Fungal and Mycotoxin Control in ...

Oct 18, 2018  This review presents an overview of the action of cold plasma against molds and mycotoxins, the underlying mechanisms, and applications for ensuring food safety and quality. The cold plasma species act on multiple sites of a fungal cell resulting in loss of function and structure, and ultimately cell death.

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Effect of cold plasma treatment on microbial load, color ...

little research has been focused on the effect of cold plasma on the quality and shelf life of fresh produce. The purpose of this study was to evaluate the efficacy of cold plasma technology in disinfecting baby kale leaves and to study its effect on color and cuticle composition.

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A Review on Non-thermal Atmospheric Plasma for Food ...

Non-thermal Atmospheric Plasma (NTAP) is a cutting-edge technology which has gained much attention during the last decade in the food-processing sector as a promising technology for food preservation and maintenance of food safety, with minimal impact on the quality attributes of foods, thanks to its effectiveness in microbial inactivation, including of pathogens, spoilage fungi and bacterial ...

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