Effect of non-thermal plasma technology on microbial inactivation and total phenolic content of a model liquid food system and black pepper grains

LWT

Volumn 118, Issue , 2020, Pages

  Charoux, Clémentine M G ^a,b   Free, Louis ^c   Hinds, Laura M ^a   Vijayaraghavan, Rajani K ^c   Daniels, Stephen ^c   O'Donnell, Colm P ^b   Tiwari, Brijesh K ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c DUBLIN CITY UNIVERSITY   (Ireland)

Author keywords

Dried ingredients; Food quality; Microbial inactivation; Non thermal plasma; Optical emission spectroscopy; Phenolic content

Indexed keywords

ATMOSPHERIC MOVEMENTS; BACTERIOLOGY; CELL DEATH; FOOD PROCESSING; LIGHT EMISSION; LIQUIDS; NITROGEN PLASMA; OPTICAL EMISSION SPECTROSCOPY; PLASMA APPLICATIONS; PLASMA JETS; SCANNING ELECTRON MICROSCOPY;

DRIED INGREDIENTS; FOOD QUALITY; MICROBIAL INACTIVATION; NONTHERMAL PLASMA; PHENOLIC CONTENT;

FOOD MICROBIOLOGY;

EID: 85075356067     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.108716     Document Type: Article

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