Background The technology of food packaging is responding to significant market dynamics
such as the rapid growth in e-commerce and preservation of fresh food, a sector that …

Background Cold plasma (CP) is an emerging technology, which has attracted the attention
of scientists globally. It was originally developed for ameliorating the printing and adhesion …

Wetting, the process of water interacting with a surface, is critical in our everyday lives and in
many biological and technological systems. The contact angle is the angle at the interface …

Cold plasma (CP) technology has proven very effective as an alternative tool for food
decontamination and shelf-life extension. The impact of CP on food quality is very crucial for …

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 …

Unsafe foods and water bodies are the leading cause of disease outbreaks in India and
Escherichia coli (E. coli) contributes to the majority of food-borne illnesses in human beings …

In recent years, consumers have been demanding convenient and healthy foods which have
'fresh‐like'characteristics while still being safe and a long shelf‐life. These requirements are …

Climate change increases the need for effective and sustainable technologies in food and
agriculture. Plasma-activated water (PAW) emerges as a green and sustainable technology …

In the past cold plasma is used for sterilization of sensitive materials and now it is extended
to food industries as a novel technology. For years cold plasma processing has been viewed …

Cold plasma science and technology is increasingly investigated for translation to a plethora
of issues in the agriculture and food sectors. The diversity of the mechanisms of action of …