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Non-Thermal Plasma in Seafood Processing by Wiwien Andriyanti is a document available to read on EtoBox.

This review discusses recent advancements in non-thermal plasma (NTP) technology applications in the seafood industry, highlighting its effectiveness in enhancing microbiological quality and extending shelf life. NTP has shown potential in treating both fresh and dried seafood, as well as in wastewater purification, although it may increase oxidation rates of certain compounds. The findings suggest that while NTP can improve food safety and quality, careful management of treatment parameters is essential to

Author

Wiwien Andriyanti

Language

EN