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Título
Plasma-activated water: A cutting-edge technology driving innovation in the food industry
dc.contributorFacultad de Veterinariaes_ES
dc.contributor.authorOliveira, Marcia
dc.contributor.authorFernández-Gómez, Paula
dc.contributor.authorÁlvarez Ordóñez, Avelino 
dc.contributor.authorPrieto Maradona, Miguel 
dc.contributor.authorLópez Fernández, María Mercedes 
dc.contributor.otherTecnologia de los Alimentoses_ES
dc.date2022
dc.date.accessioned2022-05-23T07:17:00Z
dc.date.available2022-05-23T07:17:00Z
dc.identifier.issn0963-9969
dc.identifier.otherhttps://www.sciencedirect.com/science/article/pii/S0963996922004252?via%3Dihub#s0130es_ES
dc.identifier.urihttp://hdl.handle.net/10612/14765
dc.description.es_ES
dc.description.abstractInnovation regarding food production and processing is required to meet the emerging challenges of ensuring worldwide food security and meeting consumer demands for high-quality, safe and nutritious food products. This review provides insights into the current state-of-the-art of the emerging applications of Plasma Activated Water (PAW) in the food industry. PAW antimicrobial properties, inactivation mechanisms and the critical factors determining the lethal effect, as well as the bases for other technological applications are discussed. Overall, this review article describes the degree of success achieved by PAW technology in different applications and illustrates its feasibility and applicability in the food-processing industryes_ES
dc.languageenges_ES
dc.publisherElsevieres_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectTecnología de los alimentoses_ES
dc.subject.otherPlasma Activated Wateres_ES
dc.subject.otherAntimicrobial activityes_ES
dc.subject.otherEmerging applicationses_ES
dc.subject.otherFood industryes_ES
dc.subject.otherFood productiones_ES
dc.subject.otherPromising technologyes_ES
dc.titlePlasma-activated water: A cutting-edge technology driving innovation in the food industryes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.identifier.doi10.1016/j.foodres.2022.111368
dc.description.peerreviewedSIes_ES
dc.relation.projectIDPID2020-113658RB-C22, funded by MCIN/AEI/10.13039/501100011033.es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.journal.titleFood Research Internationales_ES
dc.page.initial111368es_ES
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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