| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8428367 | Trends in Food Science & Technology | 2018 | 44 Pages |
Abstract
Cold plasma uses less aggressive mechanisms of action to the milk matrix when compared to the techniques currently used, and has shown an excellent performance on the elimination of pathogenic and spoilage microorganisms besides maintaining, in many cases, the nutritional, functional, and sensory characteristics of the product.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Nathalia M. Coutinho, Marcelo R. Silveira, Ramon S. Rocha, Jeremias Moraes, Marcus Vinicius S. Ferreira, Tatiana C. Pimentel, Monica Q. Freitas, Marcia C. Silva, Renata S.L. Raices, C. Senaka Ranadheera, Fábio O. Borges, Simone P. Mathias,