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Título
Plasma-activated water: A cutting-edge technology driving innovation in the food industry
Autor
Facultad/Centro
Área de conocimiento
Título de la revista
Food Research International
Editorial
Elsevier
Fecha
2022
ISSN
0963-9969
Resumen
Innovation 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 industry
Materia
Palabras clave
Peer review
SI
ID proyecto
- PID2020-113658RB-C22, funded by MCIN/AEI/10.13039/501100011033.
URI
DOI
Versión del editor
Aparece en las colecciones
- Artículos [4217]
Ficheros en el ítem
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