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- W2478465196 abstract "This chapter reviews the effects of cold plasma treatment on foods of animal origin, in particular the physicochemical and sensory properties of the food. The limited data available indicates that cold plasma treatment can effectively reduce the number of pathogenic and spoilage microorganisms on the surface of foods of animal origin, and can therefore be used as an alternative method to improve safety and extend the shelf life of such foods. However, cold plasma treatments are known to accelerate lipid oxidation, which negatively impacts the sensory characteristics of foods of an animal origin. The ongoing research efforts suggest that cold plasma systems with minimally adverse effects and maximal pasteurization efficiency could be a reality in the near future. However, the impacts of cold plasma on the safety of consumption and changes of nutritional value of foods of animal origin need further elucidation." @default.
- W2478465196 created "2016-08-23" @default.
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- W2478465196 date "2016-01-01" @default.
- W2478465196 modified "2023-10-18" @default.
- W2478465196 title "Quality of Cold Plasma Treated Foods of Animal Origin" @default.
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- W2478465196 doi "https://doi.org/10.1016/b978-0-12-801365-6.00011-1" @default.
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