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Possibility to extend the shelf life of NFC tomato juice using cold atmospheric pressure plasma
Cold Atmospheric pressure Plasma (CAP) is a non-thermal method used in food processing. CAP generated with the use of nitrogen in a Glide-arc device for 300 to 600 s exhibited high potential for microbial decontamination and did not induce substantial changes in the physicochemical properties of NFC...
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| Publicado no: | Sci Rep |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Nature Publishing Group UK
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7708494/ https://ncbi.nlm.nih.gov/pubmed/33262535 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-020-77977-0 |
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