Novel technique for treating grass carp (Ctenopharyngodon idella) by combining plasma functionalized liquids and Ultrasound: Effects on bacterial inactivation and quality attributes
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Novel technique for treating grass carp (Ctenopharyngodon idella) by combining plasma functionalized liquids and Ultrasound: Effects on bacterial inactivation and quality attributes
Authors
Keywords
Plasma functionalized water, Plasma functionalized buffer, Fish decontamination, Reactive oxygen species, Reactive nitrogen species
Journal
ULTRASONICS SONOCHEMISTRY
Volume 76, Issue -, Pages 105660
Publisher
Elsevier BV
Online
2021-07-04
DOI
10.1016/j.ultsonch.2021.105660
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of plasma activated water and buffer solution on fungicide degradation from tomato (Solanum lycopersicum) fruit
- (2021) Murtaza Ali et al. FOOD CHEMISTRY
- Optimisation of treatment conditions for reducing Shewanella putrefaciens and Salmonella Typhimurium on grass carp treated by thermoultrasound-assisted plasma functionalized buffer
- (2021) Okon Johnson Esua et al. ULTRASONICS SONOCHEMISTRY
- Positional distribution of fatty acids and phospholipid composition in King salmon (Oncorhynchus tshawytscha) head, roe and skin using nuclear magnetic resonance spectroscopy
- (2021) Mirja Kaizer Ahmmed et al. FOOD CHEMISTRY
- Influence of various fish constituents on inactivation efficacy of plasma‐activated water
- (2020) Yi‐Ming Zhao et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin
- (2020) Tanitta Royintarat et al. Scientific Reports
- Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products
- (2020) Okon Johnson Esua et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effects of Dielectric Barrier Discharge Cold Plasma Treatments on Degradation of Anilazine Fungicide and Quality of Tomato ( Lycopersicon esculentum Mill) Juice
- (2020) Murtaza Ali et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion
- (2020) Yu-Han Jiang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Fatty acid and amino acid profiles and digestible indispensable amino acid score of grass carp (Ctenopharyngodon idella) protein concentrate supplemented noodles
- (2020) Abdu Mahmud et al. Journal of Food Measurement and Characterization
- Inhibition of fruit softening by cold plasma treatments: affecting factors and applications
- (2020) Ya-Wen Pan et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging
- (2020) Oladipupo Odunayo Olatunde et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Antimicrobial activities of plasma-functionalized liquids against foodborne pathogens on grass carp (Ctenopharyngodon Idella)
- (2020) Okon Johnson Esua et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Effects of tissue pre-degassing followed by ultrasound-assisted freezing on freezing efficiency and quality attributes of radishes
- (2020) You Tian et al. ULTRASONICS SONOCHEMISTRY
- Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes
- (2020) You Tian et al. JOURNAL OF FOOD ENGINEERING
- High voltage cold atmospheric plasma: Antibacterial properties and its effect on quality of Asian sea bass slices
- (2019) Oladipupo Odunayo Olatunde et al. Innovative Food Science & Emerging Technologies
- Activities and conformation changes of food enzymes induced by cold plasma: A review
- (2019) Yongxu Han et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling
- (2019) Alexandre José Cichoski et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments
- (2019) Yuanyuan Pan et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Chemical, physical and physiological quality attributes of fruit and vegetables induced by cold plasma treatment: Mechanisms and application advances
- (2019) Ya-Qi Chen et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage
- (2019) Juan M. Pérez-Andrés et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Assessing the inactivation efficiency of Ar/O2 plasma treatment against Listeria monocytogenes cells: Sublethal injury and inactivation kinetics
- (2019) Yuanyuan Pan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Changes in activity, structure and morphology of horseradish peroxidase induced by cold plasma
- (2019) Yong-Xu Han et al. FOOD CHEMISTRY
- Altering the IgE binding capacity of king prawn (Litopenaeus Vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet
- (2019) Flora-Glad Chizoba Ekezie et al. FOOD CHEMISTRY
- Inactivation of Listeria Monocytogenes at various growth temperatures by ultrasound pretreatment and cold plasma
- (2019) Yuanyuan Pan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C
- (2019) Xiaohui Sun et al. FOOD MICROBIOLOGY
- Using power ultrasound to accelerate food freezing processes: Effects on freezing efficiency and food microstructure
- (2018) Peizhi Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Electrolyzed water and mild-thermal processing of Atlantic salmon ( Salmo salar ): Reduction of Listeria monocytogenes and changes in protein structure
- (2018) Mahmoudreza Ovissipour et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of cold plasma on maintaining the quality of chub mackerel (Scomber japonicus ): biochemical and sensory attributes
- (2018) Jing Chen et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effects of Atmospheric Pressure Plasma Jet on the Conformation and Physicochemical Properties of Myofibrillar Proteins from King Prawn (Litopenaeus vannamei)
- (2018) Flora-Glad Chizoba Ekezie et al. FOOD CHEMISTRY
- Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis)
- (2018) Xinyu Liao et al. FOOD CONTROL
- Characterization of Microbial Inactivation Using Plasma-Activated Water and Plasma-Activated Acidified Buffer
- (2018) ISHA JOSHI et al. JOURNAL OF FOOD PROTECTION
- Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C
- (2018) Xinyu Sun et al. FOOD CHEMISTRY
- Effects of Mild Oxidative and Structural Modifications Induced by Argon Plasma on Physicochemical Properties of Actomyosin from King Prawn (Litopenaeus vannamei)
- (2018) Flora-Glad Chizoba Ekezie et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds
- (2017) Marta Mikš-Krajnik et al. FOOD CONTROL
- Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets
- (2017) I. Albertos et al. Innovative Food Science & Emerging Technologies
- Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material
- (2017) Mahmoudreza Ovissipour et al. Journal of Aquatic Food Product Technology
- Microbial Decontamination of Gwamegi (Semi-dried Pacific Saury) Using Corona Discharge Plasma Jet, Including Physicochemical and Sensory Evaluation
- (2017) Pradeep Puligundla et al. Journal of Aquatic Food Product Technology
- A review on recent advances in cold plasma technology for the food industry: Current applications and future trends
- (2017) Flora-Glad Chizoba Ekezie et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound
- (2016) George Kwabena Afari et al. FOOD CONTROL
- Effects of ozone on the removal of geosmin and the physicochemical properties of fish meat from bighead carp ( Hypophthalmichthys nobilis )
- (2016) Tao Zhang et al. Innovative Food Science & Emerging Technologies
- Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet
- (2016) Jun-Hu Cheng et al. JOURNAL OF FOOD ENGINEERING
- Chemical, Microbiological, Color and Textural Changes in Nile Tilapia (Oreochromis niloticus) Fillets Sterilized by Ozonated Water Pretreatment During Frozen Storage
- (2016) Yongqiang Zhao et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Microbial Decontamination of Dried Alaska Pollock Shreds Using Corona Discharge Plasma Jet: Effects on Physicochemical and Sensory Characteristics
- (2016) Soee Choi et al. JOURNAL OF FOOD SCIENCE
- Reduction of Escherichia coli and Vibrio parahaemolyticus Counts on Freshly Sliced Shad (Konosirus punctatus) by Combined Treatment of Slightly Acidic Electrolyzed Water and Ultrasound Using Response Surface Methodology
- (2015) Shin Young Park et al. Food and Bioprocess Technology
- Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes
- (2015) Dinesh D. Jayasena et al. FOOD MICROBIOLOGY
- Effect of Combined Pretreatment with Slightly Acidic Electrolyzed Water and Botanic Biopreservative on Quality and Shelf Life of Bombay Duck (Harpadon nehereus)
- (2015) Jing Chen et al. JOURNAL OF FOOD QUALITY
- Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment
- (2014) Charles Odilichukwu R. Okpala LWT-FOOD SCIENCE AND TECHNOLOGY
- Assessment of the Physicochemical Properties and Biological Effects of Water Activated by Non-thermal Plasma Above and Beneath the Water Surface
- (2014) Ying Tian et al. Plasma Processes and Polymers
- 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
- Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus)
- (2012) Lifang Feng et al. FOOD CHEMISTRY
- EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET
- (2012) JINJIE ZHANG et al. JOURNAL OF FOOD BIOCHEMISTRY
- EFFECTS OF TOMATO AND GARLIC EXTRACTS ON OXIDATIVE STABILITY IN MARINATED ANCHOVY
- (2011) NALAN GOKOGLU et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effects of low dose gamma irradiation on microbial inactivation and physicochemical properties of fried shrimp (Penaeus vannamei)
- (2010) He Wang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets
- (2008) Tao Wu et al. FOOD CHEMISTRY
- The use and control of nitrate and nitrite for the processing of meat products
- (2007) Karl-Otto Honikel MEAT SCIENCE
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now