Low Temperature Plasma: a New Disinfection Method for Food and Food Contact Surfaces
| dc.contributor.author | Baysal, Ayşe Handan | |
| dc.contributor.author | Baysal, Taner | |
| dc.date.accessioned | 2016-11-14T14:14:33Z | |
| dc.date.available | 2016-11-14T14:14:33Z | |
| dc.date.issued | 2009 | |
| dc.description | 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs; Tallinn; Estonia; 4 May 2009 through 6 May 2009 | en_US |
| dc.description.abstract | The need for ensuring microbial food safety and quality, without adversely affecting the nutritional, functional and sensory characteristics of foods, has led to an increase in low-temperature or non-thermal processing technologies for food preservation. These emerging technologies including high hydrostatic pressures, pulsed electric field and low-temperature plasmas inactivate microorganisms at ambient or moderately elevated temperatures and short treatment times. | en_US |
| dc.identifier.citation | Baysal, A. H., and Baysal, T. (2009). Low temperature plasma: A new disinfection method for food and food contact surfaces. In G. Wirtanen, & S. Salo (Eds.), Risk Management by Hygienic Design and Efficient Sanitation Programs. Paper presented at the 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs, Tallinn, Estonia, 4-6 May (pp. 117-118). Finland: VTT. | en_US |
| dc.identifier.isbn | 9789513875879 | |
| dc.identifier.issn | 0357-9387 | |
| dc.identifier.scopus | 2-s2.0-80053262140 | |
| dc.identifier.uri | https://hdl.handle.net/11147/2443 | |
| dc.language.iso | en | en_US |
| dc.publisher | Technical Research Center of Finland | en_US |
| dc.relation.ispartof | VTT Symposium (Valtion Teknillinen Tutkimuskeskus) | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Low temperature plasmas | en_US |
| dc.subject | Food safety | en_US |
| dc.subject | Plasma | en_US |
| dc.subject | Food contact | en_US |
| dc.subject | Microorganisms | en_US |
| dc.title | Low Temperature Plasma: a New Disinfection Method for Food and Food Contact Surfaces | en_US |
| dc.type | Conference Object | en_US |
| dspace.entity.type | Publication | |
| gdc.author.institutional | Baysal, Ayşe Handan | |
| gdc.author.yokid | 101983 | |
| gdc.coar.access | open access | |
| gdc.coar.type | text::conference output | |
| gdc.description.department | İzmir Institute of Technology. Food Engineering | en_US |
| gdc.description.endpage | 118 | en_US |
| gdc.description.issue | 261 | en_US |
| gdc.description.publicationcategory | Konferans Öğesi - Uluslararası - Kurum Öğretim Elemanı | en_US |
| gdc.description.startpage | 117 | en_US |
| gdc.index.type | Scopus | |
| gdc.scopus.citedcount | 0 | |
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| relation.isOrgUnitOfPublication.latestForDiscovery | 9af2b05f-28ac-4019-8abe-a4dfe192da5e |