Cold Plasma Technology and Its Effects on Some Properties of Milk and Dairy Products

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dc.contributor.authorTürkmen, Nazlı
dc.contributor.authorAvşar, Yahya
dc.date.accessioned2024-09-19T16:25:13Z
dc.date.available2024-09-19T16:25:13Z
dc.date.issued2023
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis 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 productsen_US
dc.identifier.doi10.5152/AUAF.2023.22028
dc.identifier.endpage94en_US
dc.identifier.issn2979-9686
dc.identifier.issue2en_US
dc.identifier.startpage89en_US
dc.identifier.trdizinid1179319en_US
dc.identifier.urihttps://doi.org/10.5152/AUAF.2023.22028
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1179319
dc.identifier.urihttps://hdl.handle.net/20.500.12483/16291
dc.identifier.volume54en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofResearch in agricultural sciencesen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleCold Plasma Technology and Its Effects on Some Properties of Milk and Dairy Productsen_US
dc.typeReview Articleen_US

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