Photolysis of reactive species in plasma-activated water through combination treatment with ultraviolet light led to synergistic inactivation of foodborne pathogens

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: January 2026

Source: Innovative Food Science & Emerging Technologies, Volume 107

Author(s): Sunna Jyung, Dong-Hyun Kang

​Publication date: January 2026Source: Innovative Food Science & Emerging Technologies, Volume 107Author(s): Sunna Jyung, Dong-Hyun Kang Read More

Related posts:

Default ThumbnailSynergistic inactivation of foodborne pathogens and biofilm cells using plasma-activated water combined with mild heat Default ThumbnailOhmic heating-assisted synthesis of chlorophyll-sensitized TiO2 for enhanced visible light-driven photocatalytic antimicrobial activity Default ThumbnailBlue light-assisted chlorine dioxide treatment: An innovative technology for enhancing the shelf-life and quality of large yellow croaker (Larimichthys crocea) Default ThumbnailAmine-responsive colorimetric sensors for salmon spoilage monitoring: From indicating film to paper-based sensor Default ThumbnailThe impact of flavonoid-phycocyanin covalent conjugation on pigment properties and stability Default ThumbnailRheological and textural characterisation of high-pressure processed ready-to-drink dysphagia-friendly beverages