Processing chocolate milk drink by low-pressure cold plasma technology

Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil

“…Palmitic and oleic are the most abundant fatty acids, as well as has been found in other studies (Renes et al, 2018;Zoidis et al, 2018). Beyond, these two FAs are found in high amount in manufactured edible products using non-conventional processing (Monteiro et al, 2018;Coutinho et al, 2019;Ferreira et al, 2019;Guimarães et al, 2019;Silveira et al, 2019). The FAs profile and the percentage of triglycerides are summarized in Table 2.…”

Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage

“…When air is used as working gas the formation of reactive oxygen species (ROS) and reactive nitrogen species (RNS) occurs, and they can interact with different compounds present in the food, altering their properties (Ramazzina et al, 2016). Cold plasma has been applied to a wide range of foods including dairy products (Coutinho et al, 2019, Silveira et al, 2019, Silveira et al, 2019), meat (Lee et al, 2018) and bakery products (Bahrami et al, 2016) among others. However, few studies have evaluated or understood the effect of cold plasma on enzymatic inactivation.…”

Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage

“…The influence of plasma on the functional and nutritional properties of food products remains debatable. The impact of CAP on food products has been studied carefully in milk and milk products such as chocolate milk drink and whey beverage 13,18–20 . The authors report that mild CAP conditions increase the bioactive and volatile compounds, as well as antioxidant capacity, while maintaining a satisfactory lipid profile.…”