Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

In recent years, consumers have been demanding convenient and healthy foods which have
'fresh-like'characteristics while still being safe and a long shelf-life. These requirements are …

Cold plasma (CP) technology has proven very effective as an alternative tool for food
decontamination and shelf-life extension. The impact of CP on food quality is very crucial for …

The increasing consumption of fresh-like food products requires the development of mild
processing technologies without loss of nutritional value and sensory quality of foods. Non …

There is a diverse range of microbiological challenges facing the food, healthcare and
clinical sectors. The increasing and pervasive resistance to broad‐spectrum antibiotics and …

In the past cold plasma is used for sterilization of sensitive materials and now it is extended
to food industries as a novel technology. For years cold plasma processing has been viewed …

Non-thermal Atmospheric Plasma (NTAP) is a cutting-edge technology which has gained
much attention during the last decade in the food-processing sector as a promising …

Background Elimination of microbiological contamination of meat and meat products is of
paramount importance for consumer food safety. Cold plasma is a rapid, effective …

Non-thermal plasma is a new approach to improving microbiological safety while
maintaining the sensory attributes of the treated foods. Recent research has reported that …

Emerging non-thermal technologies for enhancing shelf life and food safety have
revolutionized the food processing sector. Adopting different non-thermal techniques like …