Effect of cold atmospheric plasma torch distance on the microbial inactivation and sensorial properties of ready-to-eat olivier salad
This study aimed to investigate the effect of the cold atmospheric plasma torch (CAPT) nozzle distance from the surface of Olivier salad and the treatment time in the reduction of microbial load and sensory properties of the product simultaneously. In this study, the CAPT nozzle was placed at 3, 5,...
Description complète
Détails bibliographiques
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 7 vom: 21. Okt., Seite 710-717
|
|---|
| Auteur principal: |
Ramezan, Yousef
(Auteur) |
|---|
| Autres auteurs: |
Hematabadi, Homayun,
Ramezan, Mina,
Khani, Mohammad Reza,
Kamkari, Amir,
Najafi Tabrizi, Abbas |
|---|
| Format: | Article en ligne
|
|---|
| Langue: | English |
|---|
| Publié: |
2023
|
|---|
| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|
|---|
| Sujets: | Journal Article
Olivier salad
Ready-to-eat
non-thermal processing
torch plasma
Plasma Gases |
|---|