This comprehensive review begins by tracing the historical development and progress of
cold plasma technology as an innovative approach to polymer engineering. The study …

Thermal processes can be very damaging to the nutritional and sensory quality of foods.
Non-thermal technologies have been applied to reduce the impact of heat on food, reducing …

The food industry is in search of innovative processing technologies that are capable of
providing food safety and improving quality with low processing costs and fast operations …

The legumes (Fabaceae family) are the second most important agricultural crop, both in
terms of harvested area and total production. They are an important source of vegetable …

Cold plasma (CP) is one of the novel non-thermal food processing technologies, which has
the potential to extend the shelf-life of plant-based food products without adversely affecting …

In a circular economy, products, waste, and resources are kept in the system as long as
possible. This review aims to highlight the importance of cold plasma technology as an …

To establish the safe and reproducible effects of cold plasma (CP) technology on food
products, this study evaluated the gelatinization parameters, fatty acid profile, and …

Cold plasma (CP) has emerged as a novel technology for food processing. Its uses have
been expanded into the food industry globally as an effective non-thermal processing …

Abstract A 2.45 GHz microwave (MW) plasma furnished with a negative high voltage has
been successfully utilized for partial hydrogenation of palm olein to produce low trans-fat …

Non-thermal dielectric barrier discharge (DBD) plasma with needle-in-tube configuration
was used to improve hydrogenation reaction for trans-fat free margarine production. Refined …