Effect of ultrasound-assisted cold plasma pretreatment to obtain sea asparagus extract and its application in Italian salami.

Autor: Faria GYY; School of Chemistry and Food - Laboratory of Food Technology, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil., Souza MM; Institute of Oceanography - Laboratory of Halophyte Biotechnology, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil., Oliveira JRM; Institute of Mathematics, Statistics, and Physics - Laboratory of Plasma, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil., Costa CSB; Institute of Oceanography - Laboratory of Halophyte Biotechnology, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil., Collares MP; Institute of Mathematics, Statistics, and Physics - Laboratory of Plasma, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil., Prentice C; School of Chemistry and Food - Laboratory of Food Technology, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil. Electronic address: dqmprent@furg.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Nov; Vol. 137, pp. 109435. Date of Electronic Publication: 2020 Jun 12.