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

In recent years, there has been growing interest in bioactive plant compounds for their
beneficial effects on health and for their potential in reducing the risk of developing certain …

Cold plasma (CP) is a state-of-the-art non-thermal technology with the potential to
accelerate drying, preserve nutritional value, and inactivate enzymes in foods. The purpose …

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 …

Abstract Giloy (Tinospora cordifolia Miers.) is a well-known herbal medicinal plant that is
therapeutically rich in secondary metabolites but is bitter in taste, thereby limiting its potential …

An increasingly popular non-thermal approach for food preservation is atmospheric cold
plasma (ACP), which can efficiently inactivate various microorganisms. This study explored …

ABSTRACT A major area of current research in the interdisciplinary fields of applied
chemistry, biology, and technology is the development of sustainable and environmentally …

Fresh Hericium erinaceus, a type of white mushroom, is prone to browning and microbial
invasion after harvest due to high rate of metabolism. This study aimed to clarify how …

A low-temperature plasma (LTP) modified film, loaded with cinnamon essential oil (CEO) in
mesoporous silica nanoparticles (Santa Barbara Amorphous-15)(SBA-15), was prepared …

In the last decade, the contribution of non-thermal technology for providing safe and
nutritious food has increased. Therefore, food scientists have put effort into developing and …