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Enhancing microbial safety and enzymatic stability of green peas using sequential sodium hypochlorite washing and continuous in-package DBD plasma treatment.

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Title: Enhancing microbial safety and enzymatic stability of green peas using sequential sodium hypochlorite washing and continuous in-package DBD plasma treatment.
Authors: Muhammad AI; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China; Department of Agricultural and Environmental Engineering, Bayero University, Kano, Nigeria., Atta-Delgado MX; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China., Ji F; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China., Keener KM; School of Engineering, University of Guelph, 50 Stone Rd E, Guelph, ON N1G 2W1, Canada., Ding T; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China; Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou 310058, China., Liao X; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China. Electronic address: xinyu_liao@zju.edu.cn.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Aug 31; Vol. 238, pp. 119452. Date of Electronic Publication: 2026 May 12.
Publication Type: Journal Article
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Enhancing microbial safety and enzymatic stability of green peas using sequential sodium hypochlorite washing and continuous in-package DBD plasma treatment.
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  Data: <searchLink fieldCode="AU" term="%22Muhammad+AI%22">Muhammad AI</searchLink>; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China; Department of Agricultural and Environmental Engineering, Bayero University, Kano, Nigeria.<br /><searchLink fieldCode="AU" term="%22Atta-Delgado+MX%22">Atta-Delgado MX</searchLink>; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China.<br /><searchLink fieldCode="AU" term="%22Ji+F%22">Ji F</searchLink>; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China.<br /><searchLink fieldCode="AU" term="%22Keener+KM%22">Keener KM</searchLink>; School of Engineering, University of Guelph, 50 Stone Rd E, Guelph, ON N1G 2W1, Canada.<br /><searchLink fieldCode="AU" term="%22Ding+T%22">Ding T</searchLink>; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China; Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou 310058, China.<br /><searchLink fieldCode="AU" term="%22Liao+X%22">Liao X</searchLink>; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China. Electronic address: xinyu_liao@zju.edu.cn.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Aug 31; Vol. 238, pp. 119452. <i>Date of Electronic Publication: </i>2026 May 12.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Published+on+behalf+of+the+Canadian+Institute+of+Food+Science+and+Technology+by+Elsevier+Applied+Science%22">Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science </searchLink><i>Country of Publication: </i>Canada <i>NLM ID: </i>9210143 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7145 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209639969%22">09639969 </searchLink><i>NLM ISO Abbreviation: </i>Food Res Int <i>Subsets: </i>MEDLINE
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