Novel technologies to improve food safety and quality

Current Opinion in Food Science

Volumn 30, Issue , 2019, Pages 1-7

  Morales de la Pena M ^a   Welti Chanes, J ^a   Martin Belloso O ^a,b  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85056195340     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2018.10.009     Document Type: Review

References (79)

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79. Xu, L., Garner, A.L., Tao, B., Keener, K.M., Microbial inactivation and quality changes in orange juice treated by high voltage atmospheric cold plasma. Food Bioprocess Technol 10:10 (2017), 1778–1791 Cold plasma has been applied to decontaminate food surfaces with successful results. Nonetheless, in this article, authors aimed to evaluate the effects of high voltage cold plasma to inactivateSalmonella enterica in orange juice. Obtained results corroborated the efficacy of CP on microorganism inactivation for more than 5 log reductions in this kind of product. In addition, no significant changes on physicochemical parameters such as pH or °Bx were observed after CP treatment.