Cold Plasma Technology and Its Effects on Some Properties of Milk and Dairy Products
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Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This review covers cold plasma techniques as a non-thermal processing technique and their effects on the microbiological and chemical properties of some dairy products, as well as sensory properties. Beforehand, the techniques used to generate cold plasma and its types and mode of action were also mentioned to make the reader become familiar with the subject. So far, limited results have shown that cold plasma techniques are able to reduce the number of some patho- gens important to dairy technology such as Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, etc., depending on the type of technique and application time. However, the effect of cold plasma application on physical, chemical, and sensory properties is still controver- sial. More research needs to be conducted to reveal the extent of the effectiveness of cold plasma techniques on the quality of dairy products
Açıklama
Anahtar Kelimeler
Kaynak
Research in agricultural sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
54
Sayı
2
