Dipping fresh-cut apples in citric acid before plasma-integrated low-pressure cooling improves Salmonella and polyphenol oxidase inactivation.
Abdullahi M AdamBrasathe JeganathanThava VasanthanM S RoopeshPublished in: Journal of the science of food and agriculture (2021)
These results indicate the potential of this integrated process for the inactivation of endogenous food enzymes and bacterial pathogens in fresh-cut apples. © 2021 Society of Chemical Industry.