Please use this identifier to cite or link to this item: https://physrep.ff.bg.ac.rs/handle/123456789/607
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dc.contributor.authorZhang, Kexinen
dc.contributor.authorPerussello, Camila Aen
dc.contributor.authorMilosavljević, Vladimiren
dc.contributor.authorCullen, P Jen
dc.contributor.authorSun, Da-Wenen
dc.contributor.authorTiwari, Brijesh Ken
dc.date.accessioned2022-07-12T16:01:41Z-
dc.date.available2022-07-12T16:01:41Z-
dc.date.issued2019en
dc.identifier.issn1040-8398en
dc.identifier.urihttps://physrep.ff.bg.ac.rs/handle/123456789/607-
dc.description.abstractCold plasma is a promising technique that has been tested as a process technology for a range of food commodities, mainly to destroy microorganisms, but also aimed at toxin degradation, enzyme inactivation, residual pesticide degradation and functionalization of food properties. Plasma has already been employed by industry for food packaging material sterilization and surface modification. As most of the current literature on cold plasma in the field of food science is focused on microbial inactivation efficacy, the information about its chemical influences on food is sparse. To better understand the chemical interactions of with plasma, this review focuses on plasma chemistry diagnostics techniques available to characterize the plasma reactive species generated. Equally important is the detection of induced chemistry in the food and here we present approaches to analyze likely reactions with key food bio-molecules. Such analysis will support mechanistic insights involved in these complex chemical reactions (i.e., DNA, lipid and protein) along with potential physical modifications of the food structure. For successful adoption of plasma as a food processing aid it is critical to elucidate these interactions as they have an important role in demonstrating the technology's safety as a food processing technique along with understanding any effect on food nutrients.en
dc.language.isoenen
dc.relation.ispartofCritical reviews in food science and nutritionen
dc.subjectAbsorbance spectroscopyen
dc.subjectdiagnosticsen
dc.subjectemission spectroscopyen
dc.subjectlipid oxidationen
dc.subjectplasmaen
dc.subjectprotein destructionen
dc.subjectreactive plasma speciesen
dc.subject.meshFooden
dc.subject.meshFood Handlingen
dc.subject.meshPlasma Gasesen
dc.titleDiagnostics of plasma reactive species and induced chemistry of plasma treated foodsen
dc.typeJournal Articleen
dc.typeReviewen
dc.identifier.doi10.1080/10408398.2018.1564731en
dc.identifier.pmid30676057en
dc.identifier.scopus2-s2.0-85064645866en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85064645866en
dc.relation.issue5en
dc.relation.volume59en
dc.relation.firstpage812-825en
dc.relation.lastpage825en
item.grantfulltextnone-
item.languageiso639-1en-
item.openairetypeJournal Article-
item.openairetypeReview-
item.cerifentitytypePublications-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextNo Fulltext-
crisitem.author.orcid0000-0002-7805-5189-
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