AGUA ACTIVADA POR PLASMA REFERENCIAS BIBLIOGRÁFICAS • Benincasa, P.; Falcinelli, B.; Lutts, S.; Stagnari, F.; Galieni, A. (2019). Sprouted grains: A comprehensive review. Nutrients, 11, 421. https://doi.org/10.3390/nu11020421. • Carstens, C. K.; Salazar, J. K.; Darkoh, C. (2019). Multistate outbreaks of foodborne illness in the United States associated with fresh produce from 2010 to 2017. Frontiers in Microbiology, 10, 2667. https://doi.org/10.3389/ fmicb.2019.02667 • de León de Lama, P.; Isasa, T.; González, M.; García, P. (2020). Interest of sprouts and their food security. Nutrición Clínica y Dietética Hospitalaria, 40(1), 62-73. https://doi. org/10.12873/401ponce • Frank, C.; Werber, D.; Cramer, J. P.; Askar, M.; Faber, M.; an der Heiden, M.; Bernard, H.; Fruth, A.; Prager, R.; Spode, A.;Wald, M.; Zoufaly, A.; Jordan, S.; Kemper, M. J.; Follin, P.; Müller, L.; King, L. A.; Rosner, B.; Buchholz, U.; Stark, K.; Krause, G.; (2011). Epidemic profile of shiga-toxin–producing Escherichia coli O104:H4 outbreak in Germany. New England Journal of Medicine, 365(19), 1771–1780. https://doi.org/10.1056/NEJMoa1106483 • Gensheimer, K.; Gubernot, D. (2016). 20 years of sproutrelated outbreaks: FDA’s investigative efforts. Open Forum Infectious Diseases, 3. https://doi.org/10.1093/ ofid/ofw172.1140 • Kestwal, R. M.; Bagal-Kestwal, D.; Chiang, B. H. (2012). Analysis and enhancement of nutritional and antioxidant properties of Vigna aconitifolia sprouts. Plant Foods for Human Nutrition, 67(2), 136-141. https://doi.org/10.1007/ s11130- 012-0284-2 • Liang, D.; Wang, Q.; Zhao, D.; Han, X.; Hao, J. (2019). Systematic application of slightly acidic electrolyzed water (SAEW) for natural microbial reduction of buckwheat sprouts. LWT-Food Science and Technology, 108, 14-20. https://doi. org/10.1016/j.lwt.2019.03.021 • Medvecká, V.; Omasta, S.; Klas; M.; Mosovská, S.; Kyzek, S.; Zahoranová, A. (2022). Plasma activated water prepared by different plasma sources: physicochemical properties and decontamination effect on lentils sprouts. Plasma Science and Technology, 24(1), 015503. https://doi. org/10.1088/2058-6272/ac3410 • Mendoza-Sánchez, M.; Pérez-Ramírez, I. F.; Wall-Medrano, A.; Martínez-González, A.; I.; Gallegos-Corona, M. A.; ReynosoCamacho, R. (2019). Chemically induced common bean (Phaseolus vulgaris L.) sprouts ameliorate dyslipidemia by lipid intestinal absorption inhibition. Journal of Functional Foods, 52, 54-62. https://doi:10.1016/j.jff.2018.10.032 • Nagar, V.; Pansare Godambe, L.; Shashidhar, R. (2016). Development of microbiologically safemung bean sprouts using combination treatment of sodiumhypochlorite and gamma radiation. International Journal of Food Science and Technology, 51(3), 595–601. https://doi.org/10.1111/ijfs.13020 • Oliveira, M.; Fernández-Gómez, P.; Álvarez-Ordóñez, A.; Prieto, M.; López, M. (2022). Plasma-activated water: A cutting-edge technology driving innovation in the food industry. Food Research International, 156, 111368. https:// doi.org/10.1016/j.foodres.2022.111368 • Phua, L. K.; Neo, S. Y.; Khoo, G. H.; Yuk, H. (2014). Comparison of the efficacy of various sanitizers and hot water treatment in inactivating inoculated foodborne pathogens and natural microflora on mung bean sprouts. Food Control, 42, 270–276. https://doi.org/10.1016/j.foodcont.2014.02.013 • Rico, D.; Peñas, E.; García, M. C.; Martínez-Villaluenga, C.; Rai, D. K.; Birsan, R. I.; Frías, J.; Martín-Diana, A. B. (2020). Sprouted barley flour as a nutritious and functional ingredient. Foods, 9, 296. https://doi.org/10.3390/foods9030296 • Rivero, W. C.; Wang, Q.; Salvi, D. (2022). Impact of plasmaactivated water washing on the microbial inactivation, color, and electrolyte leakage of alfalfa sprouts, broccoli sprouts, and clover sprouts. Innovative Food Science and Emerging Technologies, 81, 103123. https://doi.org/10.1016/j. ifset.2022.103123 • Saroj, S. D.; Shashidar, R.; Pandey, M.; Dhokane, V.; Hajare, S.; Sharma, A.; Bandekar, J. R. (2006). Effectiveness of radiation processing in elimination of Salmonella Typhimurium and Listeria monocytogenes from sprouts. Journal of Food Protection, 69(8), 1858–1864. https://doi. org/10.4315/0362-028X-69.8.1858 • Schnabel, U.; Sydow, D.; Schlüter, O.; Andrasch, M.; Ehlbeck, J. (2015). Decontamination of fresh-cut iceberg lettuce and freshmung bean sprouts by nonthermal atmospheric pressure plasma processed water (PPW). Modern Agricultural Science and Technology, 1, 23–39. https://doi.org/10.15341/ mast(2375-9402)/ 01.01.2015/003 • Trzaskowska, M.; Dai, Y.; Delaquis, P.; Wang, S. (2018). Pathogen reductiononmungbean reductionof Escherichia coli O157:H7, Salmonella enterica and Listeriamonocytogenes onmung bean using combined thermal and chemical treatments with acetic acid and hydrogen peroxide. FoodMicrobiology, 76, 62-68. https://doi. org/10.1016/j.fm.2018.04.008 • Xiang, Q.; Liu, X.; Liu, S.; Ma, Y.; Xu, C.; Bai, Y. (2019). Effect of plasma-activated water onmicrobial quality and physicochemical characteristics of mung bean sprouts. Innovative Food Science and Emerging Technologies, 52, 49–56. https:// doi.org/ 10.1016/j.ifset.2018.11.012 • Zhang, S.; Rousseau, A.; Dufour, T. (2017). Promoting lentil germination and stemgrowthby plasma activated tapwater, demineralized water and liquid fertilizer. RSC Advances, 7, 31244-31251. https://doi.org/10.1039/C7RA04663D • Zhou, R. W.; Li, J. W.; Zhou, R. S.; Zhang, X. H.; Yang, S. Z. (2019). Atmospheric-pressure plasma treatedwater for seed germination and seedling growth of mung bean and its sterilization effect onmung bean sprouts. Innovative Food Science and Emerging Technologies, 53, 36–44. https://doi. org/10.1016/j.ifset.2018.08.006 54
RkJQdWJsaXNoZXIy Njg1MjYx