Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing

Utility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham

(2020) Kyung Jo et al.   MEAT SCIENCE

Curing of ground ham by remote infusion of atmospheric non-thermal plasma

(2019) Kyung Jo et al.   FOOD CHEMISTRY

Interactions between acid and proteins under in vitro gastric condition – a theoretical and experimental quantification

(2018) Qi Luo et al.   Food & Function

Increase in nitrite content and functionality of ethanolic extracts of Perilla frutescens following treatment with atmospheric pressure plasma

(2017) Samooel Jung et al.   FOOD CHEMISTRY

Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment

(2017) Samooel Jung et al.   Innovative Food Science & Emerging Technologies

Use of Atmospheric Pressure Cold Plasma for Meat Industry

(2017) Juri Lee et al.   Korean Journal for Food Science of Animal Resources

Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water

(2016) Hyun-Joo Kim et al.   Korean Journal for Food Science of Animal Resources

The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage

(2015) Samooel Jung et al.   MEAT SCIENCE

Alternatives to nitrite in processed meat: Up to date

(2015) Amali U. Alahakoon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor

(2014) Hyun-Joo Kim et al.   RADIATION PHYSICS AND CHEMISTRY

Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin

(2013) Hyun-Joo Kim et al.   CURRENT APPLIED PHYSICS

Comparisons on the Functional Properties and Antioxidant Activity of Spray-Dried and Freeze-Dried Egg White Protein Hydrolysate

(2011) Chen Chen et al.   Food and Bioprocess Technology

7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlic

(2010) Beata Janoszka   MEAT SCIENCE

Convective drying of onion: Kinetics and nutritional evaluation

(2009) C.L. Mota et al.   FOOD AND BIOPRODUCTS PROCESSING