Effect of in-package cold plasma treatments on the quality of minimally processed apples

Cold plasma technology is being increasingly used for food preservation and, incipiently, for minimal processing of fruit. Therefore, the objective of this work was to study the effect of in-package cold plasma (generated in atmospheric-pressure air by a low-frequency −50 Hz-dielectric barrier disch...

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Bibliographic Details

Main Authors:	Denoya, Gabriela Inés, Polenta, Gustavo Alberto, Apóstolo, Nancy Mariel, Cejas, Ezequiel, Fina, Brenda Lorena, Chamorro Garcés, Juan Camilo, Ferreyra, Matías Germán, Prevosto, Leandro, Vaudagna, Sergio Ramon
Format:	info:ar-repo/semantics/artículo
Language:	Inglés
Published:	2023
Subjects:	Antioxidants Apples Browning Fresh-cut Produce Minimally Processed Foods Antioxidantes Manzana Oscurecimiento Producto Recién Cortado Alimentos Mínimamente Procesados Cold Plasma Treatments Microstructure Package Tratamientos de Plasma Frío Microestructura
Online Access:	http://hdl.handle.net/20.500.12123/14216 https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16387 https://doi.org/10.1111/ijfs.16387