Background The search for preservation methods that can be used as alternatives to heat
treatment is a significant issue in food quality. Utilization of plasma technology, a useful …

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 …

As an emerging non-thermal food processing technology, cold plasma (CP) technology has
been widely applied in food preservation due to its high efficiency, greenness and lack of …

Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years,
young consumers have shown a preference for prefabricated food due to its convenience …

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 …

Urbanization has instigated a high demand for nutritious, high-quality products that meet
rigorous safety standards and have an extended shelf life. This increasing demand has …

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

The effect of chitosan-wampee seed essential oil (WSEO) composite film coating before cold
plasma (CP) treatment on the quality preservation of golden pompano fillets during …

Cold chains are effective in maintaining the quality of aquatic products and reducing food
losses, especially for dynamic transportation. The purpose of the research was to evaluate …

The effect of different ice treatments (flake ice (FI), slurry ice (SI) and ozonated slurry ice
(OSI)) on the microorganism, physicochemical properties and shelf life of large yellow …