Relevant bibliographies by topics / Cereal based products

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Cereal based products'

Author: Grafiati
Published: 4 June 2021
Last updated: 5 February 2022

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Journal articles on the topic "Cereal based products"

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Delgado-Andrade, C., A. Rufián-Henares J, and J. Morales F. "Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products." Czech Journal of Food Sciences 26, No. 5 (2008): 339–46. http://dx.doi.org/10.17221/39/2008-cjfs.

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Fluorescent Maillard compounds measurement provides more specific information on the extent of the Maillard reaction than other unspecific tools to monitor the reaction, and is suitable, as the first approach, to assess the nutritional quality of foods as related to protein damage. This work presents an optimised laboratory procedure for the measurement of total fluorescent intermediate compounds (FIC) associated with Maillard reaction, described and evaluated in a cereal-based product. Total FIC are evaluated using increased pronase E concentrations and different incubation times for the enzy
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Mol, H. G. J., S. J. Mac Donald, C. Anagnostopoulos, M. Spanjer, T. Bertuzzi, and A. Pietri. "European survey on sterigmatocystin in cereals, cereals-based products, beer and nuts." World Mycotoxin Journal 9, no. 4 (2016): 633–42. http://dx.doi.org/10.3920/wmj2016.2062.

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Based on the EFSA proposal ‘Survey on sterigmatocystin in food’ (GP/EFSA/CONTAM/2013/02), this study provides a survey on the occurrence of this mycotoxin. A total of 1,259 samples of cereal grains (429), cereal products (713), beer (53) and nuts (64) were analysed for the presence of sterigmatocystin (STC). Samples were mainly collected at processing plants, storage facilities, wholesale and retail between August 2013 and November 2014, in nine European countries, mostly Greece, Italy, the Netherlands and the United Kingdom. The products originated from 27 European countries and 18 other coun
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Burke, SJ, SN McCarthy, NA O'Dwyer, and MJ Gibney. "Analysis of the temporal intake of cereal and dairy products in Irish adults: implications for developing food-based dietary guidelines." Public Health Nutrition 8, no. 3 (2005): 238–48. http://dx.doi.org/10.1079/phn2004698.

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AbstractObjectivesTo analyse the temporal distribution of the intake of cereal and dairy products in the Republic of Ireland.DesignThe North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. The database also recorded the time and day of food consumption. Mean intakes of cereal and dairy products were calculated for time of the day and day of the week.ResultsAt the weekend, the percentage of consumers decreased for nearly all cereal and dairy products. White bread, total cereals, full-fat milk and total dairy intakes w
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Castetbon, Katia, Jennifer L. Harris, and Marlene B. Schwartz. "Purchases of ready-to-eat cereals vary across US household sociodemographic categories according to nutritional value and advertising targets." Public Health Nutrition 15, no. 8 (2011): 1456–65. http://dx.doi.org/10.1017/s1368980011003065.

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AbstractObjectiveTo describe ready-to-eat (RTE) cereal purchases in 2008 in the USA according to cereal nutritional quality and marketing strategy and household sociodemographic characteristics.DesignCross-sectional study of purchases in one year. Each type of cereal was assigned to one of four nutrition quality categories (based on Nutrient Profile Index, NPI) and one of four advertising categories based on television exposure and analysis of packaging (child-targeted, family-targeted, adult-targeted and no television advertising). Medians and distributions of purchase indicators were calcula
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Burke, SJ, MJ Gibney, NA O'Dwyer, and SN McCarthy. "The influence of cereal and dairy consumption on the Irish diet: implications for developing food-based dietary guidelines." Public Health Nutrition 8, no. 3 (2005): 227–37. http://dx.doi.org/10.1079/phn2004699.

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AbstractObjectivesTo estimate the intakes of cereal and dairy products and their contribution to nutrient intakes in men and women from the Republic of Ireland with a view to formulating food-based dietary guidelines.DesignThe North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. From this database all cereal and dairy products from recipes and identifiable sources were identified and a new database was generated from which analysis of the role of cereal and dairy products in the diet was carried out.ResultsAlmost 10
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Gondek, Ewa, and Piotr P. Lewicki. "Antiplasticization of cereal-based products by water. Part II: Breakfast cereals." Journal of Food Engineering 77, no. 3 (2006): 644–52. http://dx.doi.org/10.1016/j.jfoodeng.2005.07.023.

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Laskowski, Wacław, Hanna Górska-Warsewicz, Krystyna Rejman, Maksymilian Czeczotko, and Justyna Zwolińska. "How Important are Cereals and Cereal Products in the Average Polish Diet?" Nutrients 11, no. 3 (2019): 679. http://dx.doi.org/10.3390/nu11030679.

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The main aim of this study was to identify the food sources of energy and 28 nutrients from cereals and cereal products in the average Polish diet based on data from a nationally representative sample of the Polish population attending in 2016 Household Budget Survey (i.e., 36,886 households). The contribution of energy and nutrients from cereals and cereal products were compared with reference values. The detailded analysis included five main groups and nine sub-groups of cereal food category. Our findings indicated that cereals and cereal products contributed 30.4% of total dietary energy su
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Hurrell, Richard F., Manju B. Reddy, Joseph Burri, and James D. Cook. "Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods." British Journal of Nutrition 88, no. 2 (2002): 117–23. http://dx.doi.org/10.1079/bjn2002594.

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The aim of the present study was to compare Fe absorption from industrially-manufactured and home-cooked cereal foods. Fe absorption was measured using the radiolabelled Fe extrinsic tag technique in thirty-nine adult human subjects from cereal porridges manufactured by extrusion cooking or roller-drying, and from the same cereal flours after home cooking to produce pancakes, chappattis or bread. One series of cereal porridges was amylase-treated in addition before roller-drying. Fe absorption was relatively low from all products, ranging from 1·8–5·5% for rice, 2·5–3·5% for maize, 4·9–13·6 %
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Kocková, M., and Ľ. Valík. "Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods ." Czech Journal of Food Sciences 32, No. 4 (2014): 391–97. http://dx.doi.org/10.17221/553/2013-cjfs.

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The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat with Lactobacillus rhamnosus GG and subsequent moulding to eliminate water from the cooked grains. The cell growth, pH and organic acid profiles were monitored during fermentation process at 37°C for 10 h followed by the storage period at 5°C for 21 days. The growth and metabolic parameters were calculated using principles of the predi
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Mert, Ilkem Demirkesen. "The applications of microfluidization in cereals and cereal-based products: An overview." Critical Reviews in Food Science and Nutrition 60, no. 6 (2019): 1007–24. http://dx.doi.org/10.1080/10408398.2018.1555134.

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Dissertations / Theses on the topic "Cereal based products"

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Masavang, Supuksorn. "Sugar reduction in extruded cereal based products : impact of water content on the structure and molecular dynamics in such material." Thesis, Bourgogne Franche-Comté, 2019. http://www.theses.fr/2019UBFCK025/document.

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Les systèmes à base de biopolymères à faible teneur en humidité sont couramment rencontrés dans les aliments. Bien entendu, il est primordial de comprendre les bases physiques de leur qualité: texture, performances dans le temps ou en fonction de leur composition. Le vieillissement physique des systèmes composites rend les changements survenant dans le stockage des produits comestibles difficiles à prévoir. Les objectifs de ce travail étaient d'évaluer l'incidence de la présence de saccharose et de la teneur en eau de fabrication sur les propriétés physico-chimiques du produit fini. La stabili
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Aigster, Annelisse. "Physicochemical and Sensory Properties of Resistant Starch-Based Cereal Products and Effects on Glycemic and Oxidative Stress Responses in Hispanic Women." Diss., Virginia Tech, 2009. http://hdl.handle.net/10919/28934.

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The incidence of type 2 diabetes is considered an epidemic in Western countries, and its prevalence is more common in the Hispanic population than in non-Hispanic whites. Postprandial hyperglycemia has been associated with oxidative stress (OS), thus; reducing postprandial glycemia and/or OS through dietary consumption of resistant starch (RS) may be one approach to help modulate glucose and insulin responses. The purpose of this study was twofold: 1) to evaluate the physicochemical and sensory properties of cereal food products supplemented with RS. 2) to compare the effects of a single inges
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Tudorica, Carmen-Mirela. "Evaluation of the role of soluble and insoluble dietary fibres in affecting the physico-chemical and nutritional characteristics of cereal and dairy based food products." Thesis, University of Plymouth, 2004. http://hdl.handle.net/10026.1/526.

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Roth, Magdalena [Verfasser], Thomas [Akademischer Betreuer] Becker, Michael [Gutachter] Rychlik, and Thomas [Gutachter] Becker. "Valorizing food byproducts: Distiller’s grains and its potential as functional ingredient for cereal based food products / Magdalena Roth ; Gutachter: Michael Rychlik, Thomas Becker ; Betreuer: Thomas Becker." München : Universitätsbibliothek der TU München, 2020. http://d-nb.info/1213025826/34.

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Marková, Lucie. "Studium podmínek vzniku a eliminace akrylamidu vznikajícího při tepelném zpracování potravin." Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2013. http://www.nusl.cz/ntk/nusl-233366.

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Acrylamide (AA) is a probable human carcinogen and undesirable contaminant which is produced by the reaction of reducing sugars with asparagine in plant foods during their thermal treatment above 120 °C. AA is most often determined by GC-MS and LC-MS/MS in isolates from the matrix in a wide range of foods. According to our observations, AA intake from food is higher among young people (from 1.8 to 3.8 µg/kg bw/day), which is consistent with the estimations of JECFA FAO/WHO from the year 2006. Considering the health risk, it is recommended to reduce AA formation in food during its processing, i
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El-Khoury, Wassim. "Control of Bacillus cereus in English-style crumpets." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=31226.

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English-style crumpets (pH 6--8, aw 0.97--0.99) are a popular baked product enjoyed by consumers worldwide. However, over the past few years, outbreaks of food poisoning have been caused by the growth of Bacillus cereus in crumpets. This spore forming microorganism, which originates in flour, can easily survive the baking process and grow to >106 CFU/g within 3--5 days at ambient storage temperature. Therefore, control of this pathogen is essential to ensure the safety and marketability of English-style crumpets.<br>Initial studies were done to determine the effect of water activity ( aw), pH,
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Koukoutsis, John. "Novel methods to control the growth of Bacillus cereus in English-style crumpets." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79018.

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Bacillus cereus has been responsible for several food poisoning outbreaks involving high moisture-high pH (aw ~ 0.98, pH ~ 8.8) English-style crumpets. Two novel methods, involving sorbohydroxamic acid (SHA) and mastic essential oil (MO), were evaluated for their potential to inhibit the growth of this pathogen and other selected spoilage and foodborne pathogens in high moisture, high pH English-style crumpets.<br>While sorbic acid only controlled the growth of B. cereus at pH 5 and 5.5, SHA proved effective at all pHs and concentrations under investigation. MO also failed to inhibit th
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Bell, Brandon Eugene. "The effects of spice blends in an apple-based extruded cereal-like product : maximizing flavor and health." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2277.

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Díaz, Alvarado Tonatzin, and Salgado Ángel Alberto Rubio. "Desarrollo de un Producto de Yogurt Bebible a base de leche de soya con sabor cereza." Tesis de Licenciatura, Universidad Autónoma del Estado de México, 2016. http://hdl.handle.net/20.500.11799/65802.

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El yogurt es un alimento nutritivo, de fácil digestión, alto valor nutricional y con propiedades de regular la digestión. Se elaboró un yogurt bebible a base de leche de soya sabor cereza para ofrecer al consumidor las propiedades del yogurt y de la soya. Para lo cual, se realizaron dos tratamientos, T1 inóculo con yogurt comercial y T2 inóculo marca JOINTEC. Se realizaron análisis microbiológicos (Mesófilos Aerobios, Coliformes Totales, Coliformes Fecales y Psicrótrofos), análisis de viscosidad, análisis físicos (pH y color), análisis fisicoquímicos de calidad para yogurt (Proteína láctea, ác
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Guinebretière, Marie-Hélène. "Diversité de bactéries sporulées associées à un modèle de plat cuisiné réfrigéré à base de légumes : origine et virulence potentielle de bacillus cereus." Avignon, 2001. http://www.theses.fr/2001AVIG0309.

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Ce travail est une contribution à l'évaluation du risque induit par les bacillus (sensu lato) dans les produits pasteurisés réfrigérés à base de légumes. L'étude menée au cours de la 1ère partie de cette thèse a montré, par une approche d'identification polyphasique intégrant la rep-pcr, le système api50ch/20e et l'analyse des séquences d'adnr 16s, que les conditions de conservation de purées de légumes pasteurisées influençaient fortement la composition de leur microflore et que les températures de conservation proches de 4°c pouvaient prévenir le risque de développement de pathogènes comme b
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Books on the topic "Cereal based products"

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Co, Sosland Publishing. Grain-based foods companies to watch: Corporate profiles & industry statistics. Sosland Pub. Co., 1998.

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Co, Sosland Publishing. A year of transformation in grain-based foods: Corporate profiles & industry statistics. Sosland Pub. Co., 2001.

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1897-1986, Orton Vrest, ed. Cooking with wholegrains: The wholegrain cookbook. Farrar, Straus Giroux, 2010.

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Group, Marigny Research. The U.S. market for breakfast foods and beverages. Packaged Facts, 2005.

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Guine, Raquel de Pinho Ferreira, and Paula Maria dos Reis Correia. Engineering Aspects of Cereal and Cereal-Based Products. Taylor & Francis Group, 2016.

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Group, Marigny Research, and Packaged Facts (Firm), eds. The U.S. market for food bars. Packaged Facts, 2003.

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Helaine, Aledort, and Business Trend Analysts Inc, eds. The Market for breakfast foods: A product-by-product marketing analysis and competitor profile : a business information report. Business Trend Analysts, Inc., 1989.

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Inc, Business Trend Analysts, ed. The Market for breakfast foods: Past performance, current trends, and strategies for the future : a business information report. Business Trend Analysts, Inc., 1992.

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(Firm), King Arthur Flour, ed. King Arthur flour whole grain baking: Delicious recipes using nutritious whole grains. Countryman Press, 2006.

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Organisation for Economic Co-operation and Development., ed. Changes in cereals and dairy policies in OECD countries: A model-based analysis. Organisation for Economic Co-operation and Development, 1991.

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Book chapters on the topic "Cereal based products"

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Kaur, Gursharan, Ritu Priya, and Sandeep Singh. "Utilization of Pseudocereals In Bakery Products and Healthcare." In Cereals and Cereal-Based Foods. Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003081975-8.

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Kaur, Ramandeep, and Kamalji T. Kaur. "Innovative Packaging for Cereals and Cereal-Based Products." In Cereals and Cereal-Based Foods. Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003081975-13.

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Bassi, Diksh A., Kamalji T. Kaur, Tarvinder PaL Singh, and Jaspree T. Kaur. "Biofortification Strategies For Wheat And Wheat-Based Products." In Cereals and Cereal-Based Foods. Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003081975-12.

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Linko, P., R. Kervinen, R. Karppinen, E. K. Rautalinna, and J. Vainionpää. "Extrusion Cooking for Cereal-Based Intermediate-Moisture Products." In Properties of Water in Foods. Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5103-7_28.

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Eliasson, Ann-Charlotte. "Rheological Properties of Cereal Proteins." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_3.

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Doublier, Jean-Louis. "Rheological Properties of Cereal Carbohydrates." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_4.

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Bourne, Malcolm C. "Practical Texture Measurements of Cereal Foods." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_15.

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Loh, Jimbay, and Wesley Mannell. "Application of Rheology in the Breakfast Cereal Industry." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_10.

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Bello, Florence A., Margaret O. Edet, and Lawrence J. Iwok. "Nutritional Value, Bioactive Compounds, and Potential Health Benefits of Maize and Maize-Based Food Products." In Handbook of Cereals, Pulses, Roots, and Tubers. CRC Press, 2021. http://dx.doi.org/10.1201/9781003155508-13.

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"Cereals and Cereal Products." In Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition. CRC Press, 2012. http://dx.doi.org/10.1201/b12055-32.

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Conference papers on the topic "Cereal based products"

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Devendorf, Margaret, and Kemper Lewis. "Designing a Product Package Platform." In ASME 2010 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/detc2010-28888.

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An essential part of designing a successful product family is establishing a recognizable, familiar, product family identity. It is very often the case that consumers first identify products based on their physical embodiment. The Apple iPod, DeWalt power tools, and KitchenAid appliances are all examples of product families that have successfully branded themselves based on physical principles. While physical branding is often the first trait apparent to designers, there are some products that cannot be differentiated based on physical appearance. This is especially common for consumable produ
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Curtiss, Peter S., and Jan F. Kreider. "Life Cycle Analysis of Automotive Ethanol Produced From Municipal Solid Waste." In ASME 2009 3rd International Conference on Energy Sustainability collocated with the Heat Transfer and InterPACK09 Conferences. ASMEDC, 2009. http://dx.doi.org/10.1115/es2009-90327.

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The trend of increasing petroleum prices has prompted the consideration of other fuels for transportation. Ethanol has received a great deal of attention based on the hope that it is possible to develop a sustainable and relatively environmentally responsible alternative to gasoline. Currently, the biofuels industry depends heavily on the use of cereal crops as the feedstock for the ethanol refineries. This practice, however, has led to concern over the diversion of food supplies to fuel supplies; price increases of corn and corn-dependent products (milk, beef, etc.) have already been blamed o
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Сорокин, Александр, Alexander Sorokin, Валентина Руцкая, and Valentina Ruckaya. "LUPIN AS THE BASE FOR PROTEIN COMPONENT OF FEED MIX FOR POULTRY." In Multifunctional adaptive feed production. Federal Williams Research Center of Forage Production and Agroecology, 2019. http://dx.doi.org/10.33814/mak-2019-21-69-110-115.

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The article presents the data of domestic and foreign researchers for feeding of poultry used lupin and its processed products. It’s advisable to use energy-and-protein concentrates made of legumes and cereal grain mixtures to prepare complete feeds. Lupin is one of the main sources of plant protein with unique amino acid composition. In opinion of the majority of researchers lupin containing feeds made according to technic guidance support productivity increasing of poultry growing and improve the quality of the products.
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Siegel, Nathan P., Stephanie Livers, James E. Miller, and Richard B. Diver. "Cerium Oxide Materials for the Solar Thermochemical Decomposition of Carbon Dioxide." In ASME 2010 4th International Conference on Energy Sustainability. ASMEDC, 2010. http://dx.doi.org/10.1115/es2010-90091.

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We have experimentally investigated the thermochemical decomposition of carbon dioxide using pure cerium oxide fibrous structures. Experiments were conducted on-sun with a solar furnace and include two reaction steps: the thermal reduction of CeOα to CeOβ between 1500°C and 1600°C, and the re-oxidation of CeOβ to produce carbon monoxide under flowing carbon dioxide at temperatures between 800°C and 1200°C. A ceria-based cycle offers some advantages over similar thermochemical cycles including the reduction of sintering and volatility issues during thermal reduction, a stable crystal structure
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MARTINS, W. F., G. NICOLETTI, C. SILVEIRA, et al. "PESQUISA DE Bacillus cereus EM PRODUTOS FARINÁCEOS E A BASE DE SOJA." In XX Congresso Brasileiro de Engenharia Química. Editora Edgard Blücher, 2015. http://dx.doi.org/10.5151/chemeng-cobeq2014-0053-27308-172388.

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Costa, Mérida Layara Xavier, Aureluci Alves De Aquino, and Edinilda De Souza Moreira. "QUALIDADE MICROBIOLÓGICA DE TOMATE-CEREJA ORGÂNICO COM REVESTIMENTO COMESTÍVEL E ADICIONADO DE ÓLEO ESSENCIAL DE MANJERICÃO." In I Congresso Nacional de Microbiologia Clínica On-line. Revista Multidisciplinar em Saúde, 2021. http://dx.doi.org/10.51161/rems/1628.

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Introdução: O tomate-cereja é uma hortaliça muito consumida no Brasil, estando presente diariamente na alimentação das pessoas. No entanto é um produto altamente perecível após a colheita, dada a fragilidade dos seus tecidos e pela intensa atividade metabólica, demandando inúmeros esforços na sua conservação. Por isso, novas tecnologias vêm sendo desenvolvidas com o objetivo de aumentar a vida útil destes produtos hortícolas, a exemplo dos revestimentos comestíveis, que atuam como uma barreira contra as adversidades externas e que podem ainda atuar como barreira a microrganismos, pois são carr
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Santillan, Liliana Ibeth Barbosa, Juan Jaime Sanchez Escobar, and Claudia Rosa Maria Munoz Cano. "OntoDeviceTrust: A Representation Model of Trust between the Users of Mobile Devices and the Producers of Applications Based on Ontologies." In 2010 IEEE Electronics, Robotics and Automotive Mechanics Conference (CERMA). IEEE, 2010. http://dx.doi.org/10.1109/cerma.2010.10.

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Cebral, Juan R., and Christopher M. Putman. "Relating Wall Shear Stress, Bleb Formation and Rupture of Cerebral Aneurysms: Image-Based Modeling and Clinical Observations." In ASME 2008 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/sbc2008-192364.

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Cerebral aneurysms are widely believed to form and grow as a result of the interactions of hemodynamics and wall mechano-biology. Researchers have used a variety of tools to study these complex multi-factorial mechanisms including animal, in vitro, and computational models. The goal of these experiments has been to approximate the in vivo environment so that theories about the natural history of brain aneurysms can be developed and tested in realistic systems. Studying the link between hemodynamics and clinical observations of aneurysm progression is necessary to reach an understanding of the
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Fang, Zhijie, Weiqun Wang, Shixin Ren, et al. "Learning Regional Attention Convolutional Neural Network for Motion Intention Recognition Based on EEG Data." In Twenty-Ninth International Joint Conference on Artificial Intelligence and Seventeenth Pacific Rim International Conference on Artificial Intelligence {IJCAI-PRICAI-20}. International Joint Conferences on Artificial Intelligence Organization, 2020. http://dx.doi.org/10.24963/ijcai.2020/218.

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Recent deep learning-based Brain-Computer Interface (BCI) decoding algorithms mainly focus on spatial-temporal features, while failing to explicitly explore spectral information which is one of the most important cues for BCI. In this paper, we propose a novel regional attention convolutional neural network (RACNN) to take full advantage of spectral-spatial-temporal features for EEG motion intention recognition. Time-frequency based analysis is adopted to reveal spectral-temporal features in terms of neural oscillations of primary sensorimotor. The basic idea of RACNN is to identify the activa
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Dubuc, A., P. Monsarrat, S. Laurencin-Dalicieux, et al. "Application du plasma atmosphérique froid en oncologie : une revue systématique." In 66ème Congrès de la SFCO. EDP Sciences, 2020. http://dx.doi.org/10.1051/sfco/20206603018.

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Abstract:
Introduction : Le plasma atmosphérique froid est un gaz ionisé produit à pression atmosphérique. Plusieurs applications médicales sont étudiées, notamment la cicatrisation des plaies chroniques et l’effet antimicrobien. En effet, le traitement par plasma permet de générer de nombreuses espèces réactives de l’oxygène et de l’azote. L’application d’un tel traitement in-vitro sur des cellules eucaryotes a montré de nombreux effets cellulaires tel que l’apoptose. Les applications dans le domaine de l’oncologie ont par conséquent été étudiées. Objectif : L’objectif de cette revue systématique est d
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