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 …

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 …

Unsafe foods and water bodies are the leading cause of disease outbreaks in India and
Escherichia coli (E. coli) contributes to the majority of food-borne illnesses in human beings …

With development and urbanization, the amount of wastewater generated due to human
activities drastically increases yearly, causing water pollution and intensifying the already …

Considering that a series of complex issues such as environmental problems, sustainable
development, animal welfare, and human health are on a global scale, the development of …

Background Thermal processing is the most common decontamination method used in the
dairy industry to ensure food safety and extend shelf life. However, due to the increased …

Advanced glycosylation end products (AGEs) are a series of complex compounds which
generate in the advanced phase of Maillard reaction, which can pose a non-negligible risk …

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 …

Background The food industry emits carbon in the process of producing food. This emission
leaves a carbon footprint (CF) that contributes to global warming. Reduction of CF is critical …

As the fourth state of matter, plasma's unique properties and interactions with other states of
matter offer many promising opportunities for investigation and discovery. In particular, cold …