Food and bioprocess technology, 2016-05, Vol.9 (5), p.734-750
2016
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Details
- Autor(en) / Beteiligte
- Titel
- Understanding the Role of Plasma Technology in Food Industry
- Ist Teil von
- Food and bioprocess technology, 2016-05, Vol.9 (5), p.734-750
- Ort / Verlag
- New York: Springer US
- Erscheinungsjahr
- 2016
- Quelle
- Alma/SFX Local Collection
- Beschreibungen/Notizen
- The need for enhancing microbial food safety and quality, without compromising the nutritional, functional, and sensory characteristics of foods, has created an increasing interest in innovative technologies in food industry. Plasma is an emerging, green processing technology offering many potential applications and fulfills the need of the industry. The present review presents the latest developments and applications of plasma technology in food industry. Recent research investigations showed that plasma processing have caught the interest of various areas of industry including cereal, meat, poultry, dairy, fruits, vegetables, packaging, etc. Plasma processing helps to modify the food material for the desirable trait, and maintains the nutritional and textural properties in addition to microbial decontamination.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 1935-5130eISSN: 1935-5149DOI: 10.1007/s11947-016-1699-9Titel-ID: cdi_proquest_miscellaneous_1868326662
- Format
- –
- Schlagworte
- Agriculture, Biotechnology, Chemistry, Chemistry and Materials Science, Chemistry/Food Science, Dairy industry, Dairy products, Decontamination, Food, Food industry, Food packaging, Food processing industry, Food quality, Food safety, Food Science, Meat, Microorganisms, Packaging, Plasma, Plasma processing, Review, Sensory properties, Technology