Cold plasma processing is a technique that uses electricity and reactive carrier gases, such
as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve …

Abstract “Food processing 4.0” concept denotes processing food in the current digital era by
harnessing fourth industrial revolution (called Industry 4.0) technologies to improve quality …

Background Cellulose is the most abundant, water-insoluble, bio-derived, and fibrous
polymer on earth. Cellulose is a significant packaging material due to its oxygen and water …

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

The food industry is dynamic. The needs and necessities of the consumer keep changing,
and it becomes inevitable for the industry to fulfil those needs and eventually grow with …

Atmospheric cold plasma (ACP) is an emerging technology in the food industry with a huge
antimicrobial potential to improve safety and extend the shelf life of food products. Dielectric …

Cold plasma technology (CPT) is considered as one of the emerging alternative techniques
for preserving food commodities, extending shelf life, and retaining bioactive compounds in …

Background Food technology has played a crucial role since the beginning of human
civilization. Throughout the centuries, the evolution of food processing has led to an …

As an emerging non-thermal food processing technology, cold plasma (CP) technology has
been widely applied in food preservation due to its high efficiency, greenness and lack of …

In recent years, traditional high‐temperature food processing is continuously being replaced
by nonthermal processes. Nonthermal processes have a positive effect on food quality …