Background The past decade has seen an increased interest in the application of non-
equilibrium plasma for food processing. An important aspect of the interaction of chemical …

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 …

Novel edible composite coatings based on pea starch and guar gum (PSGG), PSGG
blended with lipid mixture containing the hydrophobic compounds shellac and oleic acid …

Plasma processing has been getting a lot of attention in recent applications as a novel, eco-
friendly, and highly efficient approach. Cold plasma has mostly been used to reduce …

The awareness of this era in consuming safe, nutritional, and minimally processed food is
growing continuously. In order to address all of these consumer expectations, the food …

The aim of this study was to evaluate the effect of 0.5% citric acid (CA), UV-C alone, and
their combination (CA+ UV) on native microflora survival, phenolic composition, browning …

The effect of fumigation with hydrogen sulfide (H 2 S) gas on inhibiting enzymatic browning
of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total …

In this study, short-term high oxygen pre-stimulation (SHOP) was used to prevent the
browning of fresh-cut watercored Fuji apples. Browning index (BI), relative electrical …

Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to
produce a high-quality product. The purpose of the present study was to test the utility of …

Pear fruits are highly perishable and experiences excessive softening during postharvest
storage. The aim of the present study was to evaluate the effect of salicylic acid (SA) …