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Abstract

Impact of cold atmospheric pressure plasma on physiology and flavonol glycoside profile of peas (Pisum sativum ‘Salamanca’).

Application of plasma is well-established in various industrial processes; its use has also been suggested as an innovative technology in the food sector. Besides the ability to inactivate undesirable microorganisms on heat-sensitive foods, cold atmospheric pressure plasma (CAPP) may also modify and intensify the secondary metabolism in agricultural plant produces along the whole value-added chain. This is because CAPP provides a source of reactive oxygen and nitrogen species and specific UV radiation.



Bußler, S.; W. B. Herppich, W.B.;  Neugart, S.; Schreiner, M.; Ehlbeck, J.; Rohn, S.;  Schlüter, O. 2015. Impact of cold atmospheric pressure plasma on physiology and flavonol glycoside profile of peas (Pisum sativum ‘Salamanca’). Food Research International 76, 132-141.