Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review
Cold plasma processing is a technique that uses electricity and reactive carrier gases, such
as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve …
as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve …
Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables
Background Fresh-cut fruits and vegetables have gained much more attention worldwide in
the past decades. Due to the increased awareness of consumers in sensorial and nutritional …
the past decades. Due to the increased awareness of consumers in sensorial and nutritional …
Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce
R Ma, G Wang, Y Tian, K Wang, J Zhang… - Journal of hazardous …, 2015 - Elsevier
Non-thermal plasma has been widely considered to be an effective method for
decontamination of foods. Recently, numerous studies report that plasma-activated water …
decontamination of foods. Recently, numerous studies report that plasma-activated water …
Recent developments in cold plasma decontamination technology in the food industry
Background The advent of the 21 st century has witnessed a growing demand of safe and
nutritious foods. The food industry is adopting novel non-thermal food processing …
nutritious foods. The food industry is adopting novel non-thermal food processing …
Cold plasma technology: Applications in improving edible films and food packaging
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 …
industrial scale owing to their poor technological, and functional characteristics, as well as …
Cold plasma interactions with enzymes in foods and model systems
Background The past decade has seen an increased interest in the application of non-
equilibrium plasma for food processing. An important aspect of the interaction of chemical …
equilibrium plasma for food processing. An important aspect of the interaction of chemical …
Chemical and physical changes induced by cold plasma treatment of foods: A critical review
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 …
sectors. It is primarily employed to deactivate microorganisms and enzymes without heat …
Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus
Y Xu, Y Tian, R Ma, Q Liu, J Zhang - Food chemistry, 2016 - Elsevier
Non-thermal plasma is a new approach to improving microbiological safety while
maintaining the sensory attributes of the treated foods. Recent research has reported that …
maintaining the sensory attributes of the treated foods. Recent research has reported that …
Landmarks in the historical development of twenty first century food processing technologies
Over a course of centuries, various food processing technologies have been explored and
implemented to provide safe, fresher-tasting and nutritive food products. Among these …
implemented to provide safe, fresher-tasting and nutritive food products. Among these …
Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries
Cold plasma has emerged as a potential bio-decontamination technology for microbial and
chemical risks associated with food products such as fruits and vegetables. This study …
chemical risks associated with food products such as fruits and vegetables. This study …