000			03659nam a22003975i 4500
999			_c395549 _d395549
001			395549
003			ES-MaUEC
005			20240119134753.0
006			a||||fo|||| 00| 0
007			cr nn 008mamaa
008			211108s2022 si | s |||| 0|eng d
020			_a9789811618277
024	7		_a10.1007/978-981-16-1827-7 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTP373.5 _b2022 EB
245	0	0	_aApplications of Cold Plasma in Food Safety _cedited by Tian Ding, P.J. Cullen, Wenjing Yan
250			_a1st edition 2022
264		1	_aSingapore _bSpringer International Publishing _c2022
300			_a1 recurso en línea (IX, 355 páginas) _b51 ilustraciones, 42 ilustraciones a color
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
505	0		_a1 Principles and characteristics of cold plasma -- 2 Systems for generation of cold plasma -- 3 Inactivation of bacteria by cold plasma -- 4 Antibiofilm application of cold plasma in food safety -- 5 Inactivation of fungi and fungal toxins by cold plasma -- 6 Abatement of food allergen by cold plasma -- 7 Application of cold plasma in fruits and vegetables -- 8 Application of cold plasma in cereals and grains food -- 9 Application of cold plasma in animal meat and poultry -- 10 Applications of cold plasma on aquatic products -- 11 Application of cold plasma in liquid food products -- 12 Application of cold plasma in nuts, spices, and herbs -- 13 Application of cold plasma in food packaging -- 14 Cold plasma hurdled strategies for food safety applications -- 15 Safety evaluation of cold plasma technology -- 16 Future outlooks.
520			_aThis book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging. This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.
988			_aSpringer_BiomedLife_2022
650		7	_2embne _9405020 _aIndustria alimentaria _xMedidas de seguridad
776	0	8	_iPrinted edition: _z9789811618260
776	0	8	_iPrinted edition: _z9789811618284
776	0	8	_iPrinted edition: _z9789811618291
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-16-1827-7 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b03/2023 _dz _eu _zSI