Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods

Purpose of Review: The studies of the application of non-thermal plasma (NTP) for food processing and preservation during the last 5 years have been exponentially increasing. In this work, we review the main findings in NTP application in foods to discern which aspects are lacking to achieve innovat...

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Bibliographic Details

Main Authors:	Denoya, Gabriela Inés, Szerman, Natalia, Vaudagna, Sergio Ramon
Format:	info:ar-repo/semantics/artículo
Language:	Inglés
Published:	Springer Nature 2024
Subjects:	Fruits Vegetables Meat Frutas Hortalizas Carne Ready-to-eat Plasma-activated Water (PAW) Cold Atmospheric Plasma Listo para Comer Agua Activada por Plasma Plasma Atmosférico Frío
Online Access:	http://hdl.handle.net/20.500.12123/16902 https://link.springer.com/article/10.1007/s43555-024-00018-8 https://doi.org/10.1007/s43555-024-00018-8