EFFECT OF PLASMA ENERGY ON THE ANTIOXIDANT ACTIVITY, TOTAL POLYPHENOLS AND FUNGAL VIABILITY IN CHAMOMILE (MATRICARIA CHAMOMILLA) AND CINNAMON (CINNAMOMUM ZEYLANICUM)

The plasma energy is a collection of free particles with positive and negative charges and has demonstrated to be a good prospect for food preservation. The aim of this study was to evaluate the effect of plasma energy on the antioxidant activity, total polyphenol content and yeasts and molds counts...

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Veröffentlicht in:	Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2013-04, Vol.2 (5), p.2318-2322
Hauptverfasser:	R, Solís-Pacheco J, E, Villanueva-Tiburcio J, R, Peña-Eguiluz, O, González-Reynoso, E, Cabrera-Díaz, V, González-Álvarez, R, Aguilar-Uscanga B
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Atmospheric pressure Cinnamomum zeylanicum Food preservation Gram-positive bacteria Matricaria chamomilla Microorganisms Plasma Polyethylene Polyphenols Solanum tuberosum
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