Effect of the Application of Cold Plasma Energy on the Inactivation of Microorganisms, Proteins, and Lipids Deterioration in Adobera Cheese

Cheeses are perishable foods that must fulfill sanitary and quality requirements according to the parameters established globally. Plasma as a nonthermal inactivation technique has been a current research topic for food preservation, so the objective of this work was to study the effect of plasma en...

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Bibliographic Details
Main Authors: Blanca Rosa Aguilar Uscanga, Montserrat Calderón Santoyo, Juan Arturo Ragazzo Sánchez, Mario Iván Alemán Duarte, Julia Aurora Pérez Montaño, Edgar Balcázar-López, Josué Raymundo Solís Pacheco
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2022/8230955
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