Low-temperature plasma physics and technology are diverse and interdisciplinary fields.
The plasma parameters can span many orders of magnitude and applications are found in …

Meat and meat products have always been an important part of human diet, and contain
valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible …

High pressure processing (HPP) has emerged as a commercially viable food manufacturing
tool that satisfies consumers' demand for mildly processed, convenient, fresh-tasting foods …

Changing consumers' taste for chemical and thermally processed food and preference for
perceived healthier minimally processed alternatives is a challenge to food industry. At …

Abstract (Ultra) high-pressure homogenization ((U) HPH) is one of the emerging
technologies being studied and developed for various applications in the food industry.(U) …

The presence of pathogens and other stresses at germination and seedling stages affect the
successful establishment of crops. The use of non‐thermal plasma is a new approach to …

Background High-added value biological compounds (BACs) from herbal and plant sources,
such as essential oils (EO), antioxidants and volatile compounds, often exhibit remarkable …

Cold plasma (CP) is generated when an electrical energy source is applied to a gas,
resulting in the production of several reactive species such as ultraviolet photons, charged …

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

In the whole food production chain, from the farm to the fork, food manufacturing steps have
a large environmental impact. Despite significant efforts made to optimize heat recovery or …