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Use of Cold Atmospheric Plasma To Preserve the Quality of White Shrimp (Litopenaeus vannamei)
by
de Oliveira Lima, Patrícia
, De Souza Silva, de Angelis
, da Silva Campelo, Maria Carla
, de Oliveira Vitoriano, Jussier
, de Oliveira Soares Rebouças, Lucas
, Alves da Silva, Jean Berg
, Alves, Clodomiro
in
Animals
/ Anti-Bacterial Agents - pharmacology
/ Antimicrobial agents
/ Bacteria - drug effects
/ Bacterial Load
/ Cold
/ Cold plasmas
/ Cold treatment
/ color
/ Cooking
/ cooking quality
/ Crustaceans
/ Cryopreservation
/ Decapoda
/ Economic impact
/ financial economics
/ Food industry
/ Food Preservation - methods
/ Food processing
/ Food processing industry
/ Food quality
/ Food safety
/ Food technology
/ Litopenaeus vannamei
/ Melanosis
/ microbial load
/ nonthermal processing
/ Oxidation
/ Oxidation process
/ Penaeidae - microbiology
/ Physicochemical properties
/ Plasma
/ Plasma Gases - pharmacology
/ Psychrotrophic bacteria
/ Quality management
/ Quality standards
/ Salmonella
/ Seafood
/ Sensory properties
/ Shear forces
/ Shelf life
/ Shellfish
/ shrimp
/ Spoilage
/ Staphylococcus
/ Test procedures
/ water holding capacity
2019
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Use of Cold Atmospheric Plasma To Preserve the Quality of White Shrimp (Litopenaeus vannamei)
by
de Oliveira Lima, Patrícia
, De Souza Silva, de Angelis
, da Silva Campelo, Maria Carla
, de Oliveira Vitoriano, Jussier
, de Oliveira Soares Rebouças, Lucas
, Alves da Silva, Jean Berg
, Alves, Clodomiro
in
Animals
/ Anti-Bacterial Agents - pharmacology
/ Antimicrobial agents
/ Bacteria - drug effects
/ Bacterial Load
/ Cold
/ Cold plasmas
/ Cold treatment
/ color
/ Cooking
/ cooking quality
/ Crustaceans
/ Cryopreservation
/ Decapoda
/ Economic impact
/ financial economics
/ Food industry
/ Food Preservation - methods
/ Food processing
/ Food processing industry
/ Food quality
/ Food safety
/ Food technology
/ Litopenaeus vannamei
/ Melanosis
/ microbial load
/ nonthermal processing
/ Oxidation
/ Oxidation process
/ Penaeidae - microbiology
/ Physicochemical properties
/ Plasma
/ Plasma Gases - pharmacology
/ Psychrotrophic bacteria
/ Quality management
/ Quality standards
/ Salmonella
/ Seafood
/ Sensory properties
/ Shear forces
/ Shelf life
/ Shellfish
/ shrimp
/ Spoilage
/ Staphylococcus
/ Test procedures
/ water holding capacity
2019
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Use of Cold Atmospheric Plasma To Preserve the Quality of White Shrimp (Litopenaeus vannamei)
by
de Oliveira Lima, Patrícia
, De Souza Silva, de Angelis
, da Silva Campelo, Maria Carla
, de Oliveira Vitoriano, Jussier
, de Oliveira Soares Rebouças, Lucas
, Alves da Silva, Jean Berg
, Alves, Clodomiro
in
Animals
/ Anti-Bacterial Agents - pharmacology
/ Antimicrobial agents
/ Bacteria - drug effects
/ Bacterial Load
/ Cold
/ Cold plasmas
/ Cold treatment
/ color
/ Cooking
/ cooking quality
/ Crustaceans
/ Cryopreservation
/ Decapoda
/ Economic impact
/ financial economics
/ Food industry
/ Food Preservation - methods
/ Food processing
/ Food processing industry
/ Food quality
/ Food safety
/ Food technology
/ Litopenaeus vannamei
/ Melanosis
/ microbial load
/ nonthermal processing
/ Oxidation
/ Oxidation process
/ Penaeidae - microbiology
/ Physicochemical properties
/ Plasma
/ Plasma Gases - pharmacology
/ Psychrotrophic bacteria
/ Quality management
/ Quality standards
/ Salmonella
/ Seafood
/ Sensory properties
/ Shear forces
/ Shelf life
/ Shellfish
/ shrimp
/ Spoilage
/ Staphylococcus
/ Test procedures
/ water holding capacity
2019
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Use of Cold Atmospheric Plasma To Preserve the Quality of White Shrimp (Litopenaeus vannamei)
Journal Article
Use of Cold Atmospheric Plasma To Preserve the Quality of White Shrimp (Litopenaeus vannamei)
2019
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Overview
Discharge of dielectric barriers significantly reduced microbial populations. Treatments resulted in improvement in physical characteristics during storage. Nonthermal plasma provided a 43% (4-day) increase in sample lifetime.
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