[HTML][HTML] Cold plasma in food processing: Design, mechanisms, and application
Cold plasma (CP) is an emerging technology for food processing at low temperatures and
short time. CP parameters voltage, frequency, treatment time, electrodes gap distance, and …
short time. CP parameters voltage, frequency, treatment time, electrodes gap distance, and …
[HTML][HTML] Ultrasound and meat quality: A review
High intensity ultrasound (HIU) offers an alternative to traditional methods of food
preservation, and is regarded as a green and promising emerging technology. Ultrasound …
preservation, and is regarded as a green and promising emerging technology. Ultrasound …
[HTML][HTML] The changing microbiome of poultry meat; from farm to fridge
Chickens play host to a diverse community of microorganisms which constitute the
microflora of the live bird. Factors such as diet, genetics and immune system activity affect …
microflora of the live bird. Factors such as diet, genetics and immune system activity affect …
Emerging non-thermal technologies for decontamination of Salmonella in food
Background Salmonella infection has become a foremost health issue as it is the causative
agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy …
agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy …
Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry
J Dai, M Bai, C Li, H Cui, L Lin - Trends in Food Science & Technology, 2020 - Elsevier
Background Pathogenic bacteria contamination has been a global health challenge in the
food industry. In this context, ultrasound technique is attracting much more attention as an …
food industry. In this context, ultrasound technique is attracting much more attention as an …
Emerging applications of cold plasma technology in cereal grains and products
Background The use of cold plasma technology (CPT) in the food industry could be a
promising alternative to heat treatment techniques in practice. The CPT is effective in …
promising alternative to heat treatment techniques in practice. The CPT is effective in …
[HTML][HTML] Ultrasound as a potential process to tenderize beef: Sensory and technological parameters
E Peña-Gonzalez, AD Alarcon-Rojo… - Ultrasonics …, 2019 - Elsevier
In this study, the effects of high intensity ultrasound (HIU), applied after storage, on the
physical, microstructural, and sensory characteristics of beef were evaluated. Samples of …
physical, microstructural, and sensory characteristics of beef were evaluated. Samples of …
Ultrasound applications in poultry meat processing: A systematic review
AR Al‐Hilphy, AB Al‐Temimi… - Journal of food …, 2020 - Wiley Online Library
Ultrasound (US) is classified as a nonthermal treatment and it is used in food processing at a
frequency range between 20 kHz and 1 MHz. Cavitation bubbles occur when the US …
frequency range between 20 kHz and 1 MHz. Cavitation bubbles occur when the US …
[HTML][HTML] Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste
X Zhao, C Zhou, X Xu, X Zeng, T **ng - LWT, 2022 - Elsevier
Excess Na+ intake can easily lead to chronic diseases, whereas the sodium salt plays very
important role in maintaining meat product quality. To overcome the low-salt induced …
important role in maintaining meat product quality. To overcome the low-salt induced …
Ultrasound technology as inactivation method for foodborne pathogens: A review
C Lauteri, G Ferri, A Piccinini, L Pennisi, A Vergara - Foods, 2023 - mdpi.com
An efficient microbiological decontamination protocol is required to guarantee safe food
products for the final consumer to avoid foodborne illnesses. Ultrasound and non-thermal …
products for the final consumer to avoid foodborne illnesses. Ultrasound and non-thermal …