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Critical Reviews in Food Science and Nutrition Volume 59, 2019 - Issue 16
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Bacterial spore inactivation induced by cold plasma

Xinyu LiaoDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China;Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, China;Fuli Institute of Food Science, Zhejiang University, Hangzhou, ChinaView further author information
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Aliyu Idris MuhammadDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China;Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, China;Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University Kano, Kano, NigeriaView further author information
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Shiguo ChenDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China;Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, ChinaView further author information
,
Yaqin HuDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China;Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, ChinaView further author information
,
Xingqian YeDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China;Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, ChinaView further author information
,
Donghong LiuDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China;Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, China;Fuli Institute of Food Science, Zhejiang University, Hangzhou, ChinaCorrespondence[email protected]
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Tian DingDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China;Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, China;Fuli Institute of Food Science, Zhejiang University, Hangzhou, ChinaCorrespondence[email protected]
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Pages 2562-2572 | Published online: 25 Apr 2018

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Piotr Kulawik, Nikheel Bhojraj Rathod, Yesim Ozogul, Fatih Ozogul & Wangang Zhang. (2023) Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood. Critical Reviews in Food Science and Nutrition 63:29, pages 9716-9730.
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