Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma

The microbial and physicochemical properties of brown and white cooked rice treated by atmospheric pressure plasma (APP). APP was produced (250 W, 15 kHz, ambient air) and applied to brown and white cooked rice for 5, 10, and 20 min. The 20-min plasma treatment reduced in bacterial counts by 2.01 lo...

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Bibliografiske detaljer
Udgivet i:Food Sci Biotechnol
Main Authors: Lee, Kyung Ha, Woo, Koan Sik, Yong, Hae In, Jo, Cheorun, Lee, Seuk Ki, Lee, Byong Won, Oh, Sea-Kwan, Lee, Yu-Young, Lee, Byoungkyu, Kim, Hyun-Joo
Format: Artigo
Sprog:Inglês
Udgivet: Springer Singapore 2017
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049686/
https://ncbi.nlm.nih.gov/pubmed/30263792
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0297-6
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