Abstract
This paper briefly described the development status, discharge mode, diagnosis and characterization of active components of cold plasma technology, and discussed the changes of macromolecules such as starch and protein structure in food systems and microbes inactivation in foods, which provides an important theoretical reference and new technical means for the regulation of food quality by cold plasma technology, and also provides theoretical support for the engineering application of this technology.
Publication Date
9-28-2019
First Page
199
Last Page
203,215
DOI
10.13652/j.issn.1003-5788.2019.09.038
Recommended Citation
Xinwen, YANG; Wenjun, NIU; Junhu, CHENG; and Mansheng, WANG
(2019)
"Cold plasma technology and its effect on the food quality and microorganism,"
Food and Machinery: Vol. 35:
Iss.
9, Article 38.
DOI: 10.13652/j.issn.1003-5788.2019.09.038
Available at:
https://www.ifoodmm.cn/journal/vol35/iss9/38
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