Polyphenol oxidation is a chemical process impairing food freshness and other desirable
qualities, which has become a serious problem in fruit and vegetable processing industry. It …

Conventional food preservation methods such as heat treatment, irradiation, chemical
treatment, refrigeration, and coating have various disadvantages, like loss of food quality …

This study investigated the effects of cold plasma (CP) treatment on the inactivation of yam
peroxidase (POD) and its impact on the structure and quality characteristics of yam slices …

Modern consumers have been paying attention to safe, nutritious, and minimally processed
foods with fresh-like quality attributes. Fruits and vegetable products are the storehouses of …

The cold pressing is the most widely used process in the commercial production of juices
from fresh fruits, without the addition of heat, preserving all the original nutritional and …

The review primarily presents the features of dielectric barrier discharge (DBD) plasma, its
progress and its latest applications in extending the shelf-life of fruits. First, a brief …

This study aimed to investigate the efficacy of DBD cold plasma (CP) on carrot juice quality
maintenance and develop suitable shelf life models based on carotenoid degradation and …

This study aimed to compare the plasma-activated water (PAW) and plasma-activated
microbubble water (PAMBW) with commercial sodium hypochlorite (SH) for postharvest …

The effect of plasma treatment on the bacterial and fungal microbiota on the surfaces of goji
berries was studied by high-throughput sequencing at 20° C. The treatment voltage of …

The objective of this work is to evaluate the effects of ozone combined with ultrasound
(ozone+ US), pasteurization (PT), and high-temperature short-time sterilization (HTST) on …