Cold plasma (CP) is an emerging technology for food processing at low temperatures and
short time. CP parameters voltage, frequency, treatment time, electrodes gap distance, and …

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 …

Background Cellulose is the most abundant, water-insoluble, bio-derived, and fibrous
polymer on earth. Cellulose is a significant packaging material due to its oxygen and water …

Nonthermal plasma treatment has been proven effective in decontaminating
microorganisms in various foods on a laboratory scale. Various techniques for creating …

Changing consumers' taste for chemical and thermally processed food and preference for
perceived healthier minimally processed alternatives is a challenge to food industry. At …

Cold plasma treatment is an innovative technology in the food processing and preservation
sectors. It is primarily employed to deactivate microorganisms and enzymes without heat …

Applications of biopolymer/polymer-based packaging films have been typically limited on an
industrial scale owing to their poor technological, and functional characteristics, as well as …

Background Food technology has played a crucial role since the beginning of human
civilization. Throughout the centuries, the evolution of food processing has led to an …

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 …

Background Excessive sodium consumption is a major public health concern associated
with chronic diseases. The food industry faces the challenge of develo** low-sodium …