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Barjasteh A, Kaushik N, Choi EH, Kaushik NK. Cold Atmospheric Pressure Plasma Solutions for Sustainable Food Packaging. Int J Mol Sci 2024; 25:6638. [PMID: 38928343 PMCID: PMC11203612 DOI: 10.3390/ijms25126638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 06/13/2024] [Accepted: 06/13/2024] [Indexed: 06/28/2024] Open
Abstract
Increasing the number of resistant bacteria resistant to treatment is one of the leading causes of death worldwide. These bacteria are created in wounds and injuries and can be transferred through hospital equipment. Various attempts have been made to treat these bacteria in recent years, such as using different drugs and new sterilization methods. However, some bacteria resist drugs, and other traditional methods cannot destroy them. In the meantime, various studies have shown that cold atmospheric plasma can kill these bacteria through different mechanisms, making cold plasma a promising tool to deactivate bacteria. This new technology can be effectively used in the food industry because it has the potential to inactivate microorganisms such as spores and microbial toxins and increase the wettability and printability of polymers to pack fresh and dried food. It can also increase the shelf life of food without leaving any residue or chemical effluent. This paper investigates cold plasma's potential, advantages, and disadvantages in the food industry and sterilization.
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Affiliation(s)
- Azadeh Barjasteh
- Department of Physics, Lorestan University, Khorramabad 68151-44316, Iran;
| | - Neha Kaushik
- Department of Biotechnology, College of Engineering, The University of Suwon, Hwaseong 18323, Republic of Korea;
| | - Eun Ha Choi
- Department of Electrical and Biological Physics, Plasma Bioscience Research Center, Kwangwoon University, Seoul 01897, Republic of Korea;
| | - Nagendra Kumar Kaushik
- Department of Electrical and Biological Physics, Plasma Bioscience Research Center, Kwangwoon University, Seoul 01897, Republic of Korea;
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2
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Yang G, Xu J, Xu Y, Guan X, Ramaswamy HS, Lyng JG, Li R, Wang S. Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review. Crit Rev Food Sci Nutr 2023:1-32. [PMID: 37712259 DOI: 10.1080/10408398.2023.2255671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
Germinated edible seeds and sprouts have attracted consumers because of their nutritional values and health benefits. To ensure the microbial safety of the seed and sprout, emerging processing methods involving physical fields (PFs), having the characteristics of high efficiency and environmental safety, are increasingly proposed as effective decontamination processing technologies. This review summarizes recent progress on the application of PFs to germinating edible seeds, including their impact on microbial decontamination and nutritional quality and the associated influencing mechanisms in germination. The effectiveness, application scope, and limitation of the various physical techniques, including ultrasound, microwave, radio frequency, infrared heating, irradiation, pulsed light, plasma, and high-pressure processing, are symmetrically reviewed. Good application potential for improving seed germination and sprout growth is also described for promoting the accumulation of bioactive compounds in sprouts, and subsequently enhancing the antioxidant capacity under favorable PFs processing conditions. Moreover, the challenges and future directions of PFs in the application to germinated edible seeds are finally proposed. This review also attempts to provide an in-depth understanding of the effects of PFs on microbial safety and changes in nutritional properties of germinating edible seeds and a theoretical reference for the future development of PFs in processing safe sprouted seeds.
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Affiliation(s)
- Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Ireland
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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3
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Maneechot O, Hahor W, Thongprajukaew K, Nuntapong N, Bubaka S. A natural blue colorant from butterfly pea ( Clitoria ternatea) petals for traditional rice cooking. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2255-2264. [PMID: 37273557 PMCID: PMC10232400 DOI: 10.1007/s13197-023-05752-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/18/2022] [Accepted: 04/07/2023] [Indexed: 06/06/2023]
Abstract
Butterfly pea (Clitoria ternatea) flowers are widely used for culinary purposes in southern Asian countries. We assessed the optimal level of a butterfly pea petal extract (BPPE) to produce blue rice. Dried butterfly pea petals were extracted with water at 0.2, 0.4, 0.6, and 0.8% (w/v), and the extract was used to color boiled rice before cooking was completed. Rice cooked with BPPE acquired various shades of blue from light to dark. Significantly decreased lightness/darkness (L*), redness/greenness (a*), yellowness/blueness (b*), and color difference (∆E*) were observed in response to BPPE levels, while hue (h*) and chroma (C*) were significantly increased (p < 0.05). Total phenolic (TPC) and total anthocyanin (TAC) contents of cooked rice increased with BPPE levels (p < 0.05), and both constituents contributed significant radical scavenging activity (r = 0.886 to 0.994, p < 0.01, n = 20). Sensory evaluation by consumers indicated a suitable level of BPPE at 0.6%. The color of blue cooked rice was stable under an opaque cover for 8 days, whereas TPC and TAC decreased significantly with storage time. Findings from the current study can be used to produce blue rice in traditional cooking, and to produce other ready-to-use BPPE products. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05752-w.
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Affiliation(s)
- Oranit Maneechot
- Division of Health and Applied Sciences, Faculty of Science, Prince of Songkla University, Songkhla, 90110 Thailand
| | - Waraporn Hahor
- Division of Health and Applied Sciences, Faculty of Science, Prince of Songkla University, Songkhla, 90110 Thailand
| | - Karun Thongprajukaew
- Division of Health and Applied Sciences, Faculty of Science, Prince of Songkla University, Songkhla, 90110 Thailand
| | - Nutt Nuntapong
- Aquatic Science and Innovative Management Division, Faculty of Natural Resources, Prince of Songkla University, Songkhla, 90110 Thailand
| | - Samsiyah Bubaka
- Division of Health and Applied Sciences, Faculty of Science, Prince of Songkla University, Songkhla, 90110 Thailand
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Yang Z, Xie C, Bao Y, Liu F, Wang H, Wang Y. Oat: Current state and challenges in plant-based food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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5
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The Application of Cold Plasma Technology in Low-Moisture Foods. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09329-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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6
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Jaddu S, Abdullah S, Dwivedi M, Pradhan RC. Optimization of functional properties of plasma treated kodo millet (open air multipin) using response surface methodology (
RSM
) and artificial neural network with genetic algorithm (
ANN‐GA
). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Samuel Jaddu
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - S. Abdullah
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
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Liu S, He T, Rafique H, Zou L, Hu X. Effect of low‐temperature plasma treatment on the microbial inactivation and physicochemical properties of oat grain. Cereal Chem 2022. [DOI: 10.1002/cche.10599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Shuyang Liu
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anShaanxiChina710062
| | - Ting He
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anShaanxiChina710062
| | - Hamad Rafique
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anShaanxiChina710062
| | - Liang Zou
- School of Food and Biological EngineeringChengdu UniversityChengduSichuanChina610106
| | - Xinzhong Hu
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anShaanxiChina710062
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8
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Green and sustainable technologies for the decontamination of fungi and mycotoxins in rice: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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9
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Effect of Plasma Activated Water on Selected Chemical Compounds of Rocket-Salad ( Eruca sativa Mill.) Leaves. Molecules 2021; 26:molecules26247691. [PMID: 34946772 PMCID: PMC8707835 DOI: 10.3390/molecules26247691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/17/2021] [Accepted: 12/17/2021] [Indexed: 11/18/2022] Open
Abstract
Plasma activated water (PAW) has proven to be a promising alternative for the decontamination of rocket leaves. The impact of PAW on the volatile profile, phytosterols, and pigment content of rocket leaves was studied. Leaves were treated by PAW at different times (2, 5, 10, and 20 min). Compounds of the headspace were detected and quantified using GC–MS analysis. A total of 52 volatile organic compounds of different chemical classes were identified. Glucosinolate hydrolysis products are the major chemical class. PAW application induced some chemical modifications in the volatile compounds. Changes in the content of the major compounds varied with the increase or decrease in the treatment time. However, PAW-10 and -2 were grouped closely to the control. A significant decrease in the content of β-sitosterol and campesterol was observed after PAW treatment, except for PAW-10, which showed a non-significant reduction in both compounds. A significant increase in β carotene, luteolin, and chlorophyll b was observed after the shortest treatment time of PAW-2. A reduction in chlorophyll content was also observed, which is significant only at longer treatment, or PAW-20. Overall, PAW has proven to be a safe alternative for rocket decontamination.
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Pina-Pérez MC, Rodrigo D, Ellert C, Beyrer M. Surface Micro Discharge-Cold Atmospheric Pressure Plasma Processing of Common House Cricket Acheta domesticus Powder: Antimicrobial Potential and Lipid-Quality Preservation. Front Bioeng Biotechnol 2021; 9:644177. [PMID: 34277580 PMCID: PMC8283276 DOI: 10.3389/fbioe.2021.644177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Accepted: 05/31/2021] [Indexed: 11/13/2022] Open
Abstract
The growing world population and the need to reduce the environmental impact of food production drive the exploration of novel protein sources. Insects are being cultivated, harvested, and processed to be applied in animal and human nutrition. The inherent microbial contamination of insect matrices requires risk management and decontamination strategies. Thermal sterilization results in unfavorable cooking effects and oxidation of fatty acids. The present study demonstrates the risk management in Acheta domesticus (home cricket) powder with a low-energy (8.7-22.0 mW/cm2, 5 min) semi-direct surface micro discharge (SMD)-cold atmospheric pressure plasma (CAPP). At a plasma power density lower than 22 mW/cm2, no degradation of triglycerides (TG) or increased free fatty acids (FFA) content was detected. For mesophilic bacteria, 1.6 ± 0.1 log10 reductions were achieved, and for Enterobacteriaceae, there were close to 1.9 ± 0.2 log10 reductions in a layer of powder. Colonies of Bacillus cereus, Bacillus subtilis, and Bacillus megaterium were identified via the mass spectral fingerprint analyzed with matrix-assisted laser desorption/ionization time of flight (MALDI-TOF) mass spectrometry (MS). The spores of these Bacillus strains resisted to a plasma power density of 22 mW/cm2. Additional inactivation effects at non-thermal, practically non-oxidative conditions are supposed for low-intensity plasma treatments combined with the powder's fluidization.
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Affiliation(s)
- Maria C Pina-Pérez
- Departamento de Microbiologia y Ecología, Universitat de València, Valencia, Spain.,School of Engineering, Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO VS), Sion, Switzerland
| | - Dolores Rodrigo
- Departamento de Conservación y Calidad, Instituto de Agroquimica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain
| | - Christoph Ellert
- School of Engineering, Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO VS), Sion, Switzerland
| | - Michael Beyrer
- School of Engineering, Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO VS), Sion, Switzerland
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11
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Ikmal Misnal MF, Redzuan N, Firdaus Zainal MN, Raja Ibrahim RK, Ahmad N, Agun L. Emerging cold plasma treatment on rice grains: A mini review. CHEMOSPHERE 2021; 274:129972. [PMID: 33979941 DOI: 10.1016/j.chemosphere.2021.129972] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 02/03/2021] [Accepted: 02/09/2021] [Indexed: 06/12/2023]
Abstract
Future demand of rice is projected to increase with the increase of global population. However, the presence of bacteria, insects, and fungi has resulted in various changes in the physical and chemical characteristics of rice grain. To make it worse, the overuse of post-harvest chemicals (fungicide and pesticide) has caused possible risks to human health through either occupational or non-occupational exposure. For the last few years, cold plasma has been developed as an alternative non-thermal emerging technology for rice grains treatment due to its ability to inactivate or decontaminate pathogens without causing thermal damage and free of any harmful residues. Therefore, this review describes the operational mechanism of cold plasma treatment technology on rice grains, existing reactor system designs, and parameters influenced by the treatment technology (reactor design parameters and treatment process parameters). Possible advanced investigation on future reactor design modification as well as standard operating range of influenced parameters were suggested for improved efficiency and effectiveness of cold plasma treatment.
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Affiliation(s)
- Mohd Fadthul Ikmal Misnal
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia.
| | - Norizah Redzuan
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia.
| | - Muhamad Nor Firdaus Zainal
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia
| | | | - Norhayati Ahmad
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia
| | - Linda Agun
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia
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12
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Seow EK, Yeap SM, Easa AM, Tan TC. Composition, physicochemical properties, and thermal inactivation kinetics of polyphenol oxidase from wax apple (Syzgium samarangense) juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00756-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Ganesan AR, Tiwari U, Ezhilarasi PN, Rajauria G. Application of cold plasma on food matrices: A review on current and future prospects. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15070] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Abirami R. Ganesan
- School of Applied Sciences College of Engineering, Science and Technology Fiji National University Nasinu Fiji Islands
| | - Uma Tiwari
- School of Food Science and Environmental Health Technological University Dublin Dublin Ireland
| | - P. N. Ezhilarasi
- Institute of Food Safety and Health Illinois Institute of Technology Chicago IL USA
| | - Gaurav Rajauria
- School of Agriculture and Food Science Lyons Research Farm University College Dublin Celbridge Co. Kildare Ireland
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Optimum cold plasma generating device for treatment of Aspergillus flavus from nuts surface. Journal of Food Science and Technology 2020; 57:3988-3994. [PMID: 33071321 DOI: 10.1007/s13197-020-04429-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/28/2020] [Accepted: 04/08/2020] [Indexed: 10/24/2022]
Abstract
The objective of this research is to avail an optimum cold plasma generating device for inactivating Aspergillus flavus from nuts surface. For this purpose, a variety of tests were carried out using three applicable plasma generating devices such as atmospheric pressure capacitive coupled plasma (AP-CCP), direct current diode plasma (DC-DP), and inductively coupled plasma (ICP) for different values of input power, pressure, and irradiation time, using Argon gas. The experimental results were achieved upon performing irradiation of sample pistachio nuts by the aforementioned three devices. Finally, after data analysis based on two factors of toxin inactivation amount and cost feasibility for large scale industrial applications, the AP-CCP device was found to be as an optimum device with an acceptable 4 Logs fungi reduction. However, on the basis of single factor, i.e. toxin reduction rate, the DC-DP device works better with a highest fungi reduction rate of 5 Logs, using Argon in 1 Torr vacuum pressure, 300 W and 20 min irradiation.
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15
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Pérez-Andrés JM, de Alba M, Harrison SM, Brunton NP, Cullen P, Tiwari BK. Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108697] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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16
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Saleh ASM, Wang P, Wang N, Yang L, Xiao Z. Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies. Compr Rev Food Sci Food Saf 2019; 18:1070-1096. [DOI: 10.1111/1541-4337.12449] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 03/05/2019] [Accepted: 03/22/2019] [Indexed: 12/12/2022]
Affiliation(s)
- Ahmed S. M. Saleh
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
- Dept. of Food Science and Technology, Faculty of AgricultureAssiut Univ. Assiut 71526 Egypt
| | - Peng Wang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Na Wang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Liu Yang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Zhigang Xiao
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
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Lee JH, Woo KS, Yong HI, Jo C, Lee SK, Lee BW, Lee YY, Lee B, Kim HJ. Physicochemical properties of brown rice according to the characteristics of cultivars treated with atmospheric pressure plasma. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.03.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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18
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Chakraborty S, Rao PS, Mishra HN. Modeling the inactivation of pectin methylesterase in pineapple puree during combined high-pressure and temperature treatments. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Kinetics of peroxidase inactivation, color and temperature changes during pumpkin (Cucurbita moschata) blanching using infrared heating. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.074] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Chakraborty S, Rao PS, Mishra HN. Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.11.003] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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