Cold plasma (CP) is an emerging non-thermal processing technology with the potential to
increase product longevity without compromising food quality or safety. The value of plant …

Plasma activated water (PAW) is an advanced technology that has gained intensive
attention being protecting the food products from physical, chemical, and biological …

Atmospheric pressure cold plasma (ACP) treatment, a non-thermal sterilization technology
with great potential in coconut milk, can maximize the retention of the taste and flavour …

The bioavailability and quality attributes of egg white proteins (EWPs) are vital for food
products' final form and nutritional content. Heat treatment negatively affects these attributes …

The food and agricultural industries have numerous practical advantages to be gained from
the use of cold plasma technology. This paper attempts to showcase the possible uses of …

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 …

Food texture remains a key sensory attribute for food enjoyment, with the potential to
modulate food intake, particularly in individuals with limited oral processing capabilities …

Nonthermal cold plasma technology has emerged as a novel and promising approach for
modifying starch, offering distinct advantages over traditional methods. This article explores …

In this study, the fresh and in‐packaged apricots were treated with dielectric barrier
discharge (DBD) cold plasma for 5, 10, and 15 min and then stored at 21° C for 12 days to …

This study's objective was to investigate the application of plasma-activated water (PAW) for
treating goji berries and assess its effectiveness in preventing softening during storage. This …