2015
DOI: 10.1016/j.ifset.2015.03.014
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Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

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Cited by 215 publications
(121 citation statements)
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References 74 publications
(76 reference statements)
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“…The action of NTP chemical species in aqueous solutions on amino acids containing -SH groups has been confirmed in our recent study investigating effects on whey proteins (Segat, Misra, Cullen, & Innocente, 2015). The order of reaction of amino acids to ozone has been reported long back to follow the order: sulfhydryl containing amino acid, followed by tryptophan, tyrosine, and histidine (Kotiaho, Eberlin, Vainiotalo, & Kostiainen, 2000).…”
Section: Accepted Manuscriptmentioning
confidence: 57%
See 1 more Smart Citation
“…The action of NTP chemical species in aqueous solutions on amino acids containing -SH groups has been confirmed in our recent study investigating effects on whey proteins (Segat, Misra, Cullen, & Innocente, 2015). The order of reaction of amino acids to ozone has been reported long back to follow the order: sulfhydryl containing amino acid, followed by tryptophan, tyrosine, and histidine (Kotiaho, Eberlin, Vainiotalo, & Kostiainen, 2000).…”
Section: Accepted Manuscriptmentioning
confidence: 57%
“…spores , and pesticide residues (Misra, 2015;Misra, Pankaj, Walsh, O"Regan, Bourke, & Cullen, 2014).In light of this, there is also a considerable potential for inactivation of fungal and bacterial species in grains and flours. However, our core interest in the present study lies in leveraging the ozone generated from the NTP source for property modification.…”
Section: Introductionmentioning
confidence: 99%
“…In a recent study, the effect of ACP treatment was investigated for whey protein isolate (WPI) solutions during treatment times ranging from 1 to 60 minutes (Segat et al, 2015). A small but significant increase in surface hydrophobicity index was observed until 15 minutes of treatment due to the slight oxidation in WPI after treatment.…”
Section: Techno-functional Properties Of Proteinsmentioning
confidence: 99%
“…(2008) Guillard,V., Mauricio-Iglesias, M., and Gontard, N. (2010). Effect of novel food processing methods on packaging: structure, composition, and migration properties.Critical Reviews in Food Takai, E., Kitamura, T., Kuwabara, J., Ikawa, S., Yoshizawa, S. and Shiraki, K., Kawasaki, H., Ryuichi, A., and Katsuhisa, K. (2014) (Segat, Misra, 2015) -Increase in surface hydrophobicity -Increase in the size distribution and the polydispersity index …”
mentioning
confidence: 99%
“…Full description of the experimental apparatus can be found in Segat et al . (). The treatment time was selected based on a previous study carried for pathogens inactivation.…”
Section: Methodsmentioning
confidence: 97%