Characterisation of cold plasma treated beef and dairy lipids using spectroscopic and chromatographic methods

Chaitanya Sarangapani; David Ryan Keogh; Julie Dunne; Paula Bourke; P.J. Cullen

doi:10.1016/j.foodchem.2017.05.016

journal article Open Access Nov 01, 2017

Characterisation of cold plasma treated beef and dairy lipids using spectroscopic and chromatographic methods

Chaitanya Sarangapani David Ryan Keogh Julie Dunne

Paula Bourke

P.J. Cullen

Food Chemistry Vol. 235 pp. 324-333 · Elsevier BV

View at Publisher Save 10.1016/j.foodchem.2017.05.016

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References

Details

Published: Nov 01, 2017
Vol/Issue: 235
Pages: 324-333
License: View

Authors

C

Chaitanya Sarangapani

Plasma Research Group, School of Biosystems and Food Engineering University College Dublin Dublin Ireland; School of Biological Sciences Institute for Global Food Security Queens University Belfast Belfast UK

P

P.J. Cullen

Plasma Research Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland

Cite This Article

Chaitanya Sarangapani, David Ryan Keogh, Julie Dunne, et al. (2017). Characterisation of cold plasma treated beef and dairy lipids using spectroscopic and chromatographic methods. Food Chemistry, 235, 324-333. https://doi.org/10.1016/j.foodchem.2017.05.016

Characterisation of cold plasma treated beef and dairy lipids using spectroscopic and chromatographic methods

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