Cold plasma processing of milk and dairy products

Trends in Food Science and Technology

Volumn 74, Issue , 2018, Pages 56-68

  Coutinho, Nathalia M ^a   Silveira, Marcelo R ^a   Rocha, Ramon S ^b   Moraes, Jeremias ^b   Ferreira, Marcus Vinicius S ^c   Pimentel, Tatiana C ^d   Freitas, Monica Q ^a   Silva, Marcia C ^b   Raices, Renata S L ^b   Ranadheera, C Senaka ^e   Borges, Fábio O ^a   Mathias, Simone P ^c   Fernandes, Fabiano A N ^f   Rodrigues, Sueli ^f   Cruz, A G ^b  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^d INSTITUTO FEDERAL DO PARANÁ   (Brazil)

^e UNIVERSITY OF MELBOURNE   (Australia)

^f FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Cold plasma; Dairy foods; Emerging technologies; Food safety; Microbial; Processing

Indexed keywords

ACCIDENT PREVENTION; DAIRY PRODUCTS; FLAVOR COMPOUNDS; FOOD SAFETY; PROCESSING;

COLD PLASMAS; EMERGING TECHNOLOGIES; FREEZING-POINT DEPRESSION; MICROBIAL; NON-ENZYMATIC BROWNING; SENSORY CHARACTERISTICS; SPOILAGE MICROORGANISMS; VOLATILE FLAVOR COMPOUNDS;

DAIRIES;

EID: 85042175544     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2018.02.008     Document Type: Review

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