Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma

Food Research International

Volumn 69, Issue , 2015, Pages 57-63

  Yong, Hae In ^a   Kim, Hyun Joo ^a   Park, Sanghoo ^b   Kim, Kijung ^b   Choe, Wonho ^b   Yoo, Suk Jae ^c   Jo, Cheorun ^a  

^a Seoul National University   (South Korea)

^b Korea Advanced Institute of Science and Technology (KAIST)   (South Korea)

^c National Fusion Research Institute   (South Korea)

Author keywords

Cheese; Flexible thin layer dbd plasma; Pathogen inactivation; Quality

Indexed keywords

CHEESES; COLORIMETRY; DIELECTRIC MATERIALS; ELECTRIC DISCHARGES; ESCHERICHIA COLI; FLOW CONTROL; FOOD PRODUCTS; IMAGE QUALITY; PATHOGENS; PLASMA APPLICATIONS; SALMONELLA;

DBD PLASMA; DIELECTRIC BARRIER DISCHARGE PLASMAS; ESCHERICHIA COLI O157:H7; LISTERIA MONOCYTOGENES; PATHOGEN INACTIVATION; SALMONELLA TYPHIMURIUM; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOTAL COLOR DIFFERENCE;

DIELECTRIC DEVICES;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 84920092304     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.12.008     Document Type: Article

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