Effect of ultrasound-assisted cold plasma pretreatment to obtain sea asparagus extract and its application in Italian salami
Abstract
The effect of the glow discharge cold plasma pretreatment (CPT) was investigated on the ultrasound-assisted extraction (UAE) of phenolic compounds from sea asparagus Salicornia neei. The extract was applied in dry fermented sausage (Italian salami). Thermal extraction methods demand a long processing time, are highly energy-consuming and cause irreversible nutrient losses. It was found that CPT (discharge power of 14 W for 5 min) prior to UAE...
Paper Details
Title
Effect of ultrasound-assisted cold plasma pretreatment to obtain sea asparagus extract and its application in Italian salami
Published Date
Nov 1, 2020
Journal
Volume
137
Pages
109435 - 109435
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