Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids.

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第一作者： Roberta,Foligni

第一单位： Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy.

作者： Roberta,Foligni ^[1] ; Cinzia,Mannozzi ^[1] ; Lama,Ismaiel ^[1] ; Filippo,Capelli ^[2] ; Romolo,Laurita ^[3] ; Silvia,Tappi ^[4] ; Marco,Dalla Rosa ^[4] ; Massimo,Mozzon ^[1]

作者单位： Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy. ^[1] Department of Industrial Engineering (DIN), University of Bologna, Via Terracini 24, 40131 Bologna, Italy.;AlmaPlasma s.r.l., Viale G. Fanin 48, 40127 Bologna, Italy. ^[2] Department of Industrial Engineering (DIN), University of Bologna, Via Terracini 24, 40131 Bologna, Italy.;Interdepartmental Centre for Industrial Research Health Sciences and Technologies, Alma Mater Studiorum-University of Bologna, Via Zamboni 33, 40136 Bologna, Italy. ^[3] Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.;Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy. ^[4]

关键词 Pistacia vera cold atmospheric plasma (CAP)dry fruit lipid oxidation oxysterols pistachio volatiles

DOI 10.3390/foods11030419

PMID 35159569

发布时间 2022-02-19

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Foods (Basel, Switzerland)

2022年11卷3期

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Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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