- Aliakbarian, B., Sampaio, F. C., de Faria, J. T., Pitangui, C. G., Lovaglio, F., Casazza, A. A., Perego, P. (2018). Optimization of spray drying microencapsulation of olive pomace polyphenols using Response Surface Methodology and Artificial Neural Network. LWT, 93, 220- https://doi.org/10.1016/j.lwt.2018.03.048
- Basaran, P., Basaran-Akgul, N., & Oksuz, L. (2008). Elimination of Aspergillus parasiticus from nut surface with low pressure cold plasma (LPCP) treatment. Food Microbiology, 25(4), 626-632. https://doi.org/10.1016/j.fm.2007.12.005
- Bourke, P., Ziuzina, D., Boehm, D., Cullen, P. J., & Keener, K. (2018). The Potential of Cold Plasma for Safe and Sustainable Food Production. Trends Biotechnol, 36(6), 615-626. https://doi.org/10.1016/j.tibtech.2017.11.001
- Bruggeman, P., & Leys, C. (2009). Non-thermal plasmas in and in contact with liquids. Journal of Physics D: Applied Physics, 42(5),
- Chilka, A. G., & Ranade, V. V. (2019). CFD modelling of almond drying in a tray dryer. The Canadian Journal of Chemical Engineering, 97(2), 560-572. doi:10.1002/cjce.23357
- Chizoba Ekezie, F. G., Sun, D. W., & Cheng, J. H. (2017). A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends in Food Science & Technology, 69, 46- doi:10.1016/j.tifs.2017.08.007
- Guo, L., Xu, R., Gou, L., Liu, Z., Zhao, Y., Liu, D.,. . . Kong, M. G. (2018). Mechanism of Virus Inactivation by Cold Atmospheric-Pressure Plasma and Plasma-Activated Water. Applied and
- Environmental Microbiology, 84(17), e00726-00718. doi:10.1128/aem.00726-18
- Heldman, D. R., & Lund, D. B. (2007). Handbook of food engineering.
- Ibarz, A., & Barbosa-Cánovas, G. V. (2002). Unit operations in food engineering: CRC press.
- Islam Shishir, M. R., Taip, F. S., Aziz, N. A., Talib, R. A., & Hossain Sarker, M. S. (2016). Optimization of spray drying parameters for pink guava powder using RSM. Food Sci Biotechnol, 25(2), 461468. doi:10.1007/s10068-016-0064-0
- Julák, J., Hujacová, A., Scholtz, V., Khun, J., & Holada, K. (2018). Contribution to the Chemistry of Plasma-Activated Water. Plasma Physics Reports, 44(1), 125-136. doi:10.1134/S1063780X18010075
- Liao, X., Liu, D., Xiang, Q., Ahn, J., Chen, S., Ye, X., & Ding, T. (2017). Inactivation mechanisms of non-thermal plasma on microbes: A review. Food Control, 75, 83-91. doi:10.1016/j.foodcont.2016.12.021
- Liao, X., Su, Y., Liu, D., Chen, S., Hu, Y., Ye, X., . . . Ding, T. (2018). Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis). Food
- Control, 94, 307-314. doi:10.1016/j.foodcont.2018.07.026
- Lisboa, H. M., Duarte, M. E., & Cavalcanti-Mata, M. E. (2018). Modeling of food drying processes in industrial spray dryers. Food and Bioproducts Processing, 107, 49-60. doi:10.1016/j.fbp.2017.09.006
- Locke, B., Sato, M., Sunka, P., Hoffmann, M., & Chang, J. S. (2006). Electrohydraulic discharge and nonthermal plasma for water treatment. Industrial & engineering chemistry research, 45(3), https://doi.org/10.1021/ie050981u
- Majeed, M., Hussain, A. I., Chatha, S. A., Khosa, M. K., Kamal, G. M., Kamal, M. A., . . . Liu, M. (2016). Optimization protocol for the extraction of antioxidant components from Origanum vulgare leaves using response surface methodology. Saudi J Biol Sci, 23(3), 389-396. doi:10.1016/j.sjbs.2015.04.010
- Misra, N. N., Pankaj, S. K., Segat, A., & Ishikawa, K. (2016). Cold plasma interactions with enzymes in foods and model systems. Trends in Food Science & Technology, 55, 39-47. doi:10.1016/j.tifs.2016.07.001
- Misra, S., Raghuwanshi, S., & Saxena, R. K. (2013). Statistical approach to study the interactive effects of process parameters for enhanced xylitol production by Candida tropicalis and its potential for the synthesis of xylitol monoesters. Food Science and Technology International, 19(6), 535-548. doi:10.1177/1082013212462230
- Muhammad, A. I., Liao, X., Cullen, P. J., Liu, D., Xiang, Q., Wang, J., . . . Ding, T. (2018). Effects of Nonthermal Plasma Technology on Functional Food Components. Comprehensive Reviews in Food Science and Food Safety, 17(5), 1379-1394. doi:10.1111/1541-4337.12379
- Pankaj, S. K., Bueno-Ferrer, C., Misra, N. N., Milosavljević, V., O'Donnell, C. P., Bourke, P., Cullen, P. J. (2014). Applications of cold plasma technology in food packaging. Trends in Food Science & Technology, 35(1), 5-17. doi:10.1016/j.tifs.2013.10.009
- Pankaj, S. K., Wan, Z., & Keener, K. M. (2018). Effects of Cold Plasma on Food Quality: A Review. Foods, 7(1). doi:10.3390/foods7010004
- Perinban, S., Orsat, V., & Raghavan, V. (2019). Nonthermal Plasma–Liquid Interactions in Food Processing: A Review. Comprehensive Reviews in Food Science and Food Safety, 18(6), doi:10.1111/1541-4337.12503
- Sakudo, A., Yagyu, Y., & Onodera, T. (2019). Disinfection and sterilization using plasma technology: Fundamentals and future perspectives for biological applications. International journal of molecular sciences, 20(20), 5216. https://doi.org/10.3390/ijms20205216
- Sumic, Z., Vakula, A., Tepic, A., Cakarevic, J., Vitas, J., & Pavlic, B. (2016). Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM). Food Chem, 203, 465-475. doi:10.1016/j.foodchem.2016.02.109
- Surowsky, B., Fischer, A., Schlueter, O., & Knorr, D. (2013). Cold plasma effects on enzyme activity in a model food system. Innovative Food Science & Emerging Technologies, 19, 146-152. doi:10.1016/j.ifset.2013.04.002
- Surowsky, B., Schlüter, O., & Knorr, D. (2014). Interactions of Non-Thermal Atmospheric Pressure Plasma with Solid and Liquid Food Systems: A Review. Food Engineering Reviews, 7(2), doi:10.1007/s12393-014-9088-5
- Tabibian, S., Labbafi, M., Askari, G., Rezaeinezhad, A., & Ghomi, H. (2020). Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus). Journal of Food Engineering, 270, 109766. https://doi.org/10.1016/j.jfoodeng.2019.109766
- Thagard, S. M., Takashima, K., & Mizuno, A. (2009). Chemistry of the positive and negative electrical discharges formed in liquid water and above a gas–liquid surface. Plasma Chemistry and Plasma Processing, 29(6), 455-473. https://doi.org/10.1007/s11090-009-9195-x
- Valentas, K. J., Rotstein, E., & Singh, R. P. (1997). Handbook of food engineering practice: CRC press.
- Wang, Y., Wang, Z., Yang, H., & Zhu, X. (2020). Gas phase surface discharge plasma model for yeast inactivation in water. Journal of Food Engineering, 286, 110117. https://doi.org/10.1016/j.jfoodeng.2020.110117
- Xiang, Q., Kang, C., Niu, L., Zhao, D., Li, K., & Bai, Y. (2018). Antibacterial activity and a membrane damage mechanism of plasma-activated water against Pseudomonas deceptionensis CM2. LWT, 96, 395-401. doi:10.1016/j.lwt.2018.05.059
- Xiang, Q., Liu, X., Liu, S., Ma, Y., Xu, C., & Bai, Y. (2019). Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts. Innovative Food
- Science & Emerging Technologies, 52, 49-56. doi:10.1016/j.ifset.2018.11.012
- Yuan, Y., Tan, L., Xu, Y., Yuan, Y., & Dong, J. (2019). Numerical and experimental study on drying shrinkage-deformation of apple slices during process of heat-mass transfer. International Journal of Thermal Sciences, 136, 539-548. https://doi.org/10.1016/j.ijthermalsci.2018.10.042
- Zhang, Q., Liang, Y., Feng, H., Ma, R., Tian, Y., Zhang, J., & Fang, J. (2013). A study of oxidative stress induced by non-thermal plasma-activated water for bacterial damage. Applied physics letters, 102(20). doi:10.1063/1.4807133
|
