Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality

Background and Objectives Heat treatment, as a pathogen reduction step, could compromise flour quality. Plasma‐activated water (PAW) is a novel pathogen reduction treatment for foods. Combining these treatments could improve pathogen inactivation during wheat tempering and maintain flour quality. Th...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Cereal chemistry 2024-11, Vol.101 (6), p.1208-1223
Hauptverfasser:	Rivera, Jared, Wang, Qingyang, Doddabematti Prakash, Shivaprasad, Salvi, Deepti, Siliveru, Kaliramesh
Format:	Artikel
Sprache:	eng
Schlagworte:	cold plasma E. coli flour food safety plasma‐activated water wheat milling
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!