Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge

Atmospheric pressure cold plasma technology is an emerging nonthermal food technology for microbiological decontamination of food and bio-materials. This study demonstrates the applicability of in-package cold plasma technology as a novel means to inactivation of enzymes. The kinetics of inactivatio...

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Veröffentlicht in:	Innovative food science & emerging technologies 2013-07, Vol.19, p.153-157
Hauptverfasser:	Pankaj, S.K., Misra, N.N., Cullen, P.J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Barometric pressure Cold plasma Cold plasmas Dielectric barrier discharge Enzyme Enzymes Foods Inactivation Logistics Mathematical models Nonthermal Peroxidase Tomato
Online-Zugang:	Volltext
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