Cold plasma-the fourth state of matter generated at room temperature is composed of
several reactive species that account for chemical and physical changes in biological …

With the constant increase in protein demand globally, it is expedient to develop a strategy
to effectively utilize protein, particularly those extracted from plant origin, which has been …

Myofibrillar protein (MP) majorly determines the quality of emulsified meat product. Since MP
is sensitive to external stresses, it would easily denature and form aggregates during …

The impact of novel pin-to-plate atmospheric cold plasma was investigated with input
voltage (170 V, 230 V) and exposure time (15 & 30 min) on oat protein by studying structural …

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 …

Background Globally, preservation and the ensured microbial safety of seafood have been
the major challenges. Several methods have been developed to overcome several …

Atmospheric cold plasma (ACP) is an emerging technology which has increased attraction
due to the consumers' tendency toward fresh and minimally processed food products. This …

The rising need for wholesome, fresh, safe and “minimally-processed” foods has led to
pioneering research activities in the emerging non-thermal technology of food processing …

The main objective of this study was to investigate the impact of atmospheric and vacuum
cold plasma on extraction efficiency of polyphenols from de-oiled rice and corn bran …

Fish products are highly perishable, requiring proper processing to maintain their quality
and safety during the entire storage. Different from traditional methods used to extend the …