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A new natural drying method for food packaging and preservation using biopolymer-based dehydration film.

Autor: Alnadari F; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University, Sana'a, Yemen., Al-Dalali S; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China., Nasiru MM; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China., Frimpong EB; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China., Hu Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China., Abdalmegeed D; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China., Dai Z; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China., Al-Ammari A; Chemicobiology and Functional Materials Institute, School of Chemical Engineering, Nanjing University of Science and Technology, Nanjing 210094, China., Chen G; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China., Zeng X; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China. Electronic address: zengxx@njau.edu.cn.

Publikováno v: Food chemistry [Food Chem] 2023 Mar 15; Vol. 404 (Pt B), pp. 134689. Date of Electronic Publication: 2022 Oct 21.

Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products.

Autor: Nasiru MM †; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.; College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.; Department of Food Science and Technology, Faculty of Agriculture and Agricultural Technology, Federal University Dutsin-Ma, Kankara-Katsina Road, Dutsin-Ma, Katsina, 821101, Nigeria., Frimpong EB †; College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China., Muhammad U †; Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China., Qian J; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.; College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China., Mustapha AT; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China., Yan W; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.; College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China., Zhuang H; Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, Athens, Georgia, USA., Zhang J; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.; College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2021 May; Vol. 20 (3), pp. 2626-2659. Date of Electronic Publication: 2021 Apr 20.