Plasma-oxidative Degradation of Polyphenolics - Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing
Non-thermal plasma treatment is a promising technology to enhance the shelf-life of fresh or minimaly processed food. An efficient inactivation of microorganisms comes along with a moderate heating of the treated surface. To elucidate the influence of highly reactive plasma-immanent species on the s...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0091_plasma-oxidative-degradation-of-polyphenolics-influence-of-non-thermal-gas-discharges-with-respect-to-fresh-p.php |