hrcak mascot   Srce   HID

Pregledni rad
https://doi.org/10.31727/m.20.3.4

The potential of cold plasma applications in food safety

Martin Dobeic ; Veterinarski fakultet, Sveučilište u Ljubljani, Slovenija

Puni tekst: engleski, pdf (4 MB) str. 213-218 preuzimanja: 205* citiraj
APA 6th Edition
Dobeic, M. (2018). The potential of cold plasma applications in food safety. MESO: Prvi hrvatski časopis o mesu, XX (3), 213-218. https://doi.org/10.31727/m.20.3.4
MLA 8th Edition
Dobeic, Martin. "The potential of cold plasma applications in food safety." MESO: Prvi hrvatski časopis o mesu, vol. XX, br. 3, 2018, str. 213-218. https://doi.org/10.31727/m.20.3.4. Citirano 26.10.2020.
Chicago 17th Edition
Dobeic, Martin. "The potential of cold plasma applications in food safety." MESO: Prvi hrvatski časopis o mesu XX, br. 3 (2018): 213-218. https://doi.org/10.31727/m.20.3.4
Harvard
Dobeic, M. (2018). 'The potential of cold plasma applications in food safety', MESO: Prvi hrvatski časopis o mesu, XX(3), str. 213-218. https://doi.org/10.31727/m.20.3.4
Vancouver
Dobeic M. The potential of cold plasma applications in food safety. MESO: Prvi hrvatski časopis o mesu [Internet]. 2018 [pristupljeno 26.10.2020.];XX(3):213-218. https://doi.org/10.31727/m.20.3.4
IEEE
M. Dobeic, "The potential of cold plasma applications in food safety", MESO: Prvi hrvatski časopis o mesu, vol.XX, br. 3, str. 213-218, 2018. [Online]. https://doi.org/10.31727/m.20.3.4

Sažetak
Cold plasma is becoming ever more appealing for use in food hygiene and packaging. It is especially interesting because it involves a dry disinfection process which does not leave any residue in the environment, but at the same time enables the disinfection of food in a way that does not seem to cause significant side effects. The processing of food involving cold plasma and packaging materials treated with cold plasma may improve food safety and prolong shelf life. The fact that various foods have different needs for hygiene and that it is possible to use various forms of plasma generation, further contributes to the convenience of using cold plasma in food processing. Despite promising results of cold plasma applications in food hygiene, it is still necessary to verify the effect of cold plasma on the quality and organoleptic properties of foods.

Ključne riječi
cold plasma; food; hygiene; safety

Hrčak ID: 200670

URI
https://hrcak.srce.hr/200670

[hrvatski] [njemački] [talijanski] [španjolski]

Posjeta: 515 *