The Effect of Plasma Treated Water Unit Processes on the Food Quality Characteristics of Fresh-Cut Endive.
atmospheric pressure plasma
food quality
leafy greens
microwave-driven discharge
non-thermal processing
ready-to-eat produce
Journal
Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264
Informations de publication
Date de publication:
2020
2020
Historique:
received:
09
11
2020
accepted:
30
12
2020
entrez:
15
2
2021
pubmed:
16
2
2021
medline:
16
2
2021
Statut:
epublish
Résumé
This study evaluated the impact of a defined plasma treated water (PTW) when applied to various stages within fresh-cut endive processing. The quality characteristic responses were investigated to establish the impact of the PTW unit processes and where PTW may be optimally applied in a model process line to retain or improve produce quality. Different stages of application of PTW within the washing process were investigated and compared to tap water and chlorine dioxide. Fresh-cut endive (
Identifiants
pubmed: 33585539
doi: 10.3389/fnut.2020.627483
pmc: PMC7873297
doi:
Types de publication
Journal Article
Langues
eng
Pagination
627483Informations de copyright
Copyright © 2021 Schnabel, Handorf, Winter, Weihe, Weit, Schäfer, Stachowiak, Boehm, Below, Bourke and Ehlbeck.
Déclaration de conflit d'intérêts
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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