Characterization of a Novel Cold Atmospheric Air Plasma System for Treatment of Packaged Liquid Food Products

2012 ◽  
Author(s):  
N N Misra ◽  
Dana D Ziuzina ◽  
Patrick J Cullen ◽  
Kevin M Keener
Keyword(s):  
Food Products ◽  
Liquid Food ◽  
Air Plasma ◽  
Plasma System ◽  
Atmospheric Air

Mechanism characterization of bacterial inactivation of atmospheric air plasma gas and activated water using bioluminescence technology

2019 ◽  
Vol 53 ◽  
pp. 18-25 ◽  
Author(s):  
Shyam Suwal ◽  
Claudia P. Coronel-Aguilera ◽  
Jameson Auer ◽  
Bruce Applegate ◽  
Allen L. Garner ◽  
...  
Keyword(s):  
Bacterial Inactivation ◽  
Air Plasma ◽  
Atmospheric Air

scholarly journals Characterization of Dielectric Barrier Discharge Atmospheric Air Plasma Treated Chitosan Films

2016 ◽  
Vol 41 (1) ◽  
pp. e12889 ◽  
Author(s):  
S.K. Pankaj ◽  
C. Bueno-Ferrer ◽  
L. O'Neill ◽  
B.K. Tiwari ◽  
Paula Bourke ◽  
...  
Keyword(s):  
Dielectric Barrier Discharge ◽  
Barrier Discharge ◽  
Air Plasma ◽  
Dielectric Barrier ◽  
Atmospheric Air ◽  
Chitosan Films

scholarly journals Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 801
Author(s):  
Kornelia Kaczmarska ◽  
Matthew Taylor ◽  
Udayasika Piyasiri ◽  
Damian Frank
Keyword(s):  
Mass Spectrometry ◽  
Solid Phase ◽  
Food Products ◽  
High Protein ◽  
Gas Chromatography Mass Spectrometry ◽  
Protein Food ◽  
Volatile Flavor ◽  
Orbitrap Mass Spectrometry ◽  
Metabolite Profiles

Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound DiscovererTM datamining software. The study revealed greater diversity and higher concentrations of flavor volatiles in plant-based foods in comparison to grilled meat, although the odor activity of specific volatiles was not considered. On average, the total amount of volatiles in plant-based products were higher than in meat. A range of concentrations of free amino acids, dipeptide, tripeptides, tetrapeptides, nucleotides, flavonoids, and other metabolites was identified in meat and plant-based foods.

scholarly journals Atmospheric Air Plasma Treated SnS Films: An Efficient Electrocatalyst for HER

Catalysts ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 462 ◽  
Author(s):  
Po-Chia Huang ◽  
Sanjaya Brahma ◽  
Po-Yen Liu ◽  
Jow-Lay Huang ◽  
Sheng-Chang Wang ◽  
...  
Keyword(s):  
Thin Films ◽  
Hydrogen Adsorption ◽  
High Plasma ◽  
Air Plasma ◽  
Atmospheric Air ◽  
Onset Potential ◽  
Active Edge ◽  
Sns Thin Films ◽  
P Type ◽  
Adsorption Desorption

Here, we demonstrate the enhanced water-splitting performance (I = 10 mA/cm2, Tafel slope = 60 mV/dec, onset potential = −80 mV) of atmospheric air plasma treated (AAPT) SnS thin films by the hydrogen evolution reaction (HER). The as prepared SnS films were subjected to Atmospheric Air Plasma Treatment (AAPT) which leads to formation of additional phases of Sn and SnO2 at plasma powers of 150 W and 250 W, respectively. The AAPT treatment at 150 W leads to the evaporation of the S atoms as SO2 generates a number of S-vacancies and Sn active edge sites over the surface of the SnS thin film. S-vacancies also create Sn active edge sites, surface p-type pinning that tunes the suitable band positions, and a hydrophilic surface which is beneficial for hydrogen adsorption/desorption. At high plasma power (250 W), the surface of the SnS films becomes oxidized and degrades the HER performance. These results demonstrate that AAPT (150 W) is capable of improving the HER performance of SnS thin films and our results indicate that SnS thin films can work as efficient electrocatalysts for HER.

scholarly journals Genetic characterization of Italian tomato varieties and their traceability in tomato food products

2012 ◽  
Vol 1 (1) ◽  
pp. 54-62 ◽  
Author(s):  
Maria Luisa Savo Sardaro ◽  
Marta Marmiroli ◽  
Elena Maestri ◽  
Nelson Marmiroli
Keyword(s):  
Genetic Characterization ◽  
Food Products
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