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

Plasma-activated water (PAW) is water that has been treated with atmospheric pressure
plasma. Due to the presence of reactive oxygen and nitrogen species (RONS), PAW can be …

Meat is a nutritious food with a short shelf life, making it challenging to ensure safety, quality,
and nutritional value. Foodborne pathogens and oxidation are the main concerns that lead …

Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention
because of its capacity for decontaminating food from both biological and chemical sources …

Fruits and vegetables, as fresh foods, are significant sources of nutrients. However, the
spread of diseases related to fresh foods is widespread. Development and research of …

Abstract Plasma-activated water (PAW), the water or solutions treated with atmospheric cold
plasma, is an eco-friendly technique with minimal changes in food products, making it a …

Plasma-activated water (PAW) is liquid treated with plasma. This liquid develops a higher
oxygen reduction potential, a lower pH, and conductivity due to the delivery of reactive …

Cold plasma (CP) is an upcoming technology implemented for the preservation of highly
perishable foods, especially aquatic food products (AFPs). The high moisture content, high …

A novel technique for treating grass carp by combining plasma functionalized liquids and
ultrasound to inactivate bacteria was developed. The effects of the plasma functionalized …

Plasma-activated water (PAW) has received a lot of attention lately because of its
antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this …