Cold plasma for the preservation of aquatic food products: An overview
Cold plasma (CP) is an upcoming technology implemented for the preservation of highly
perishable foods, especially aquatic food products (AFPs). The high moisture content, high …
perishable foods, especially aquatic food products (AFPs). The high moisture content, high …
Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review
X Ying, T Li, S Deng, C Brennan… - … reviews in food …, 2024 - Wiley Online Library
Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years,
young consumers have shown a preference for prefabricated food due to its convenience …
young consumers have shown a preference for prefabricated food due to its convenience …
Investigation of physicochemical properties of plasma activated water and its bactericidal efficacy
Presently, the world is using different types of disinfectants for various applications such as
disinfecting instrument surfaces in the medical field, sanitizers in airplanes, wash-rooms, etc …
disinfecting instrument surfaces in the medical field, sanitizers in airplanes, wash-rooms, etc …
Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry
Background Globally, preservation and the ensured microbial safety of seafood have been
the major challenges. Several methods have been developed to overcome several …
the major challenges. Several methods have been developed to overcome several …
Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products
Given the growing global demand for seafood, it is imperative to conduct a comprehensive
study on the prevalence and persistence patterns of pathogenic bacteria and viruses …
study on the prevalence and persistence patterns of pathogenic bacteria and viruses …
Innovative preservation methods improving the quality and safety of fish products: Beneficial effects and limits
B Speranza, A Racioppo, A Bevilacqua, V Buzzo… - Foods, 2021 - mdpi.com
Fish products are highly perishable, requiring proper processing to maintain their quality
and safety during the entire storage. Different from traditional methods used to extend the …
and safety during the entire storage. Different from traditional methods used to extend the …
Effects of Air and Helium Cold Plasma on Sensory Acceptability and Quality of Fresh Sea Bass (Dicentrarchus labrax)
A new device that can generate cold plasma using air or helium at atmospheric pressure
was designed. The whole sea bass was treated with atmospheric pressure air-plasma or …
was designed. The whole sea bass was treated with atmospheric pressure air-plasma or …
Technologies for management of fish waste & value addition
Owing to economic growth and subsequent diversified diets there has been a rapid increase
in fish production globally. Accordingly, the amount of fish waste generated increased …
in fish production globally. Accordingly, the amount of fish waste generated increased …
Recent developments in non-thermal processing for seafood and seafood products: Cold plasma, pulsed electric field and high hydrostatic pressure
Seafood and seafood products (SSPs) are highly perishable foods due to their chemical
composition (high moisture content and nutrients). They are regarded as highly sensitive to …
composition (high moisture content and nutrients). They are regarded as highly sensitive to …
Review of the cold atmospheric plasma technology application in food, disinfection, and textiles: A way forward for achieving circular economy
Cold atmospheric plasma (CAP) is a promising technology quite useful in many industries
including biotechnology, biomedical, textiles, and food processing. The contrivance of …
including biotechnology, biomedical, textiles, and food processing. The contrivance of …