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 …

Emerging non-thermal technologies for enhancing shelf life and food safety have
revolutionized the food processing sector. Adopting different non-thermal techniques like …

In the last decade, the use of multivariate statistical techniques developed for analytical
chemistry has been adopted widely in food science and technology. Usually, chemometrics …

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 …

Nonthermal plasma treatment has been proven effective in decontaminating
microorganisms in various foods on a laboratory scale. Various techniques for creating …

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 …

Native starches have limited applications in the food industry due to their unreactive and
insoluble nature. Cold plasma technology, including plasma-activated water (PAW), has …

This work focusses on the effects of cold plasma, a novel, non-thermal technology, on the
quality of blueberry juice, such as inactivation of Bacillus, anthocyanins, phenolics, vitamin …

Cold plasma, a partially ionized gas maintained at low temperatures, has emerged as a
promising nonthermal food processing technique with various applications, including food …

Chili pepper is difficult to dry as the outermost surface is covered with an epicuticular wax
layer, which hinders moisture transfer. Chemical dip** pretreatments and thermal …