Influence of various fish constituents on inactivation efficacy of plasma‐activated water

Summary Plasma‐activated water (PAW) is an effective disinfectant against a wide range of microorganisms, but its effect on food products is limited. This study aimed to investigate the fluid environment on the inactivation efficacy of PAW and its application on fish decontamination. Three organic m...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	International journal of food science & technology 2020-06, Vol.55 (6), p.2630-2641
Hauptverfasser:	Zhao, Yi‐Ming, Ojha, Shikha, Burgess, Catherine M., Sun, Da‐Wen, Tiwari, Brijesh K.
Format:	Artikel
Sprache:	eng
Schlagworte:	Cold plasmas Deactivation Decontamination Disinfectants Fish Fish decontamination Fish oils fluid environment Food production Gelatin Inactivation inactivation efficacy Media Microorganisms organic materials Physicochemical properties Plasma Plasma jets plasma‐activated PBS plasma‐activated water Pseudomonas fluorescens Reduction
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!