Impact of remote plasma treatment on natural microbial load and quality parameters of selected herbs and spices

Journal of Food Engineering

Volumn 167, Issue , 2015, Pages 12-17

  Hertwig, Christian ^a   Reineke, Kai ^a   Ehlbeck, Jörg ^b   Erdoʇdu, Belgin ^c   Rauh, Cornelia ^d   Schlüter, Oliver ^a  

^a LEIBNIZ INSTITUTE FOR AGRICULTURAL ENGINEERING AND BIOECONOMY ATB   (Germany)

^b LEIBNIZ INSTITUTE FOR PLASMA SCIENCE AND TECHNOLOGY   (Germany)

^c MERSIN UNIVERSITY   (Turkey)

^d TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Black pepper; Cold atmospheric pressure plasma; Decontamination; Oregano; Paprika powder

Indexed keywords

ATMOSPHERIC PRESSURE; DECONTAMINATION; FOOD PRODUCTS;

ATMOSPHERIC PRESSURE PLASMAS; BLACK PEPPER; MICROBIAL LOADS; OREGANO; PLASMA TREATMENT; QUALITY PARAMETERS; REMOTE PLASMA TREATMENT; SURFACE-TO-VOLUME RATIO;

PLASMA APPLICATIONS;

EID: 84941001757     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.12.017     Document Type: Article

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