@article{1442682,
      recid = {1442682},
      author = {Ding, Tian. and Cullen, P. J. and Yan, Wenjing.},
      title = {Applications of cold plasma in food safety /},
      publisher = {Springer,},
      address = {Singapore :},
      pages = {1 online resource (357 pages)},
      year = {2022},
      abstract = {This book provides readers with a comprehensive overview  of cold plasma technology for tackling the various  food-related hazards in a wide range of food sectors. The  principles and characteristics of cold plasma generation in  gas and its interaction with liquids, as well as its  combating modes of action for common hazards (e.g.,  bacteria, spores, biofilms, fungi, and fungal toxins) are  emphasized in this book. It also presents the applications  of cold plasma or its hurdles with other techniques to  assure the microbiological safety of the key food  classifications, including fruits, vegetables, cereals,  grains, meat, aquatic products, liquid food products (e.g.,  juices, milk), nuts, spices, herbs, and food packaging.  This book is useful for researchers to grasp the  comprehensive understandings of how food safety can be  controlled with cold plasma technology. This book also  provides adequate information for engineers in food  industry for better development and optimization of the  plasma-generating systems. Government institutions that are  responsible for food safety regulations can understand more  knowledge about the intricacies and influencing factors,  which should be considered for regulating the applications  of cold plasma technology in food.},
      url = {http://library.usi.edu/record/1442682},
      doi = {https://doi.org/10.1007/978-981-16-1827-7},
}