Novel nonthermal inactivation technologies have been increasingly popular over the
traditional thermal food processing methods due to their capacity in maintaining microbial …

Recent studies have shown that plasma can efficiently inactivate microbial pathogens such
as bacteria, fungi, and viruses in addition to degrading toxins. Moreover, this technology is …

The increasing consumption of fresh-like food products requires the development of mild
processing technologies without loss of nutritional value and sensory quality of foods. Non …

By definition, the nonthermal plasma (NTP) is partially ionized gas where the energy is
stored mostly in the free electrons and the overall temperature remains low. NTP is widely …

Non-thermal plasma has been widely considered to be an effective method for
decontamination of foods. Recently, numerous studies report that plasma-activated water …

Abstract Cold Atmospheric Plasma is an ionized gas that has recently been extensively
studied by researchers as a possible therapy in dentistry and oncology. Several different …

Plasma is regularly alluded to as the fourth form of matter. Its bounty presence in nature
along with its potential antibacterial properties has made it a widely utilized disinfectant in …

Atmospheric-pressure plasmas (APPs) have attracted great interest and have been widely
applied in biomedical applications, as due to their non-thermal and reactive properties, they …

Although atmospheric cold plasma is well known for nonthermal inactivation of
microorganisms on surfaces, few studies examine its application to liquid food within a …

Cold atmospheric plasma (CAP) has been widely applied for microbe inactivation. Previous
studies revealed that the inactivation efficiency could be improved with the sequential use of …