[HTML][HTML] Cold plasma in food processing: Design, mechanisms, and application
DA Laroque, ST Seó, GA Valencia, JB Laurindo… - Journal of Food …, 2022 - Elsevier
Cold plasma (CP) is an emerging technology for food processing at low temperatures and
short time. CP parameters voltage, frequency, treatment time, electrodes gap distance, and …
short time. CP parameters voltage, frequency, treatment time, electrodes gap distance, and …
Cold plasma for effective fungal and mycotoxin control in foods: mechanisms, inactivation effects, and applications
Cold plasma treatment is a promising intervention in food processing to boost product safety
and extend the shelf‐life. The activated chemical species of cold plasma can act rapidly …
and extend the shelf‐life. The activated chemical species of cold plasma can act rapidly …
Activities and conformation changes of food enzymes induced by cold plasma: A review
Food endogenous enzymes have impacts on color, texture and flavor of foods during food
processing or preservation. Cold plasma is a novel non-thermal food processing technology …
processing or preservation. Cold plasma is a novel non-thermal food processing technology …
Chemical changes of food constituents during cold plasma processing: A review
There is a growing demand for the consumption of nutritious and safe food products. Cold
plasma is a novel non-thermal technology that in recent years, has found numerous …
plasma is a novel non-thermal technology that in recent years, has found numerous …
Effect of ultrasound-assisted cold plasma pretreatment on cell wall polysaccharides distribution and extraction of phenolic compounds from hyssop (Hyssopus …
Hyssopus officinalis L (Hyssop) is a good source of phenolic compounds. However,
conventional methods for extraction of these compounds typically take a long time and have …
conventional methods for extraction of these compounds typically take a long time and have …
New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies
AM Alizadeh, F Hashempour-Baltork… - Current opinion in food …, 2021 - Elsevier
Highlights•Mycotoxin-producing fungi and mycotoxins are the most critical health issues and
global food trade challenges.•Emerging technologies that were studied are CP, HPP …
global food trade challenges.•Emerging technologies that were studied are CP, HPP …
Cold plasma pretreatment prior to ultrasound-assisted air drying of cumin seeds
This study was undertaken to investigate the effect of cold plasma (CP) and ultrasound wave
(US) before and during air drying of cumin seeds, respectively. In this regard, different CP …
(US) before and during air drying of cumin seeds, respectively. In this regard, different CP …
Effect of low‐pressure cold plasma processing on decontamination and quality attributes of Saffron (Crocus sativus L.)
This study investigated the microbial decontamination of saffron using the low‐pressure cold
plasma (LPCP) technology. Therefore, other quality characteristics of saffron that create the …
plasma (LPCP) technology. Therefore, other quality characteristics of saffron that create the …
[HTML][HTML] Crocus sativus L. Cultivation in Alpine Environments: Stigmas and Tepals as Source of Bioactive Compounds
Saffron is a well-known spice, produced for a long time, mainly in the Mediterranean area. In
the last few years, saffron has been seen as an alternative crop for the diversification of …
the last few years, saffron has been seen as an alternative crop for the diversification of …
Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.)
In the current work, the effect of atmospheric cold plasma pretreatment (15, 30, 45, and 60)
on the drying kinetics, drying time and energy consumption during hot-air drying (60 ᵒC, 1.5 …
on the drying kinetics, drying time and energy consumption during hot-air drying (60 ᵒC, 1.5 …