Food is subjected to various thermal treatments during processes to enhance its shelf-life.
But these thermal treatments may result in deterioration of the nutritional and sensory …

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 …

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

This review aims to present the effects of cold plasma technology on the nutritional quality of
fruits and fruit juices. This review focuses on the chemical changes induced by plasma on …

Background Conventional thermal processing technologies for pasteurization and
sterilization of fruit juices have been used for ensuring microbiological safety and enzyme …

It has been the heartbeat of researchers and food engineers to discover the appropriate and
effective technology for microbial control to ensure the safety of food. This is because …

Cold plasma treatment of kiwifruit juice was studied in the domain of 18–30 kV of voltage, 2–
6 mm of juice depth, and 6–10 min of treatment time using the response surface …

Background The increase in demand of fresh like food products requires the development of
novel non-thermal processing and preservation technique which can produce food products …

The use of thermal and non-thermal atmospheric pressure plasma to solve problems related
to agriculture and biomedicine is the focus of this paper. Plasma in thermal equilibrium is …

The paper presents the possibility of applying ultrasonic technology for inactivation of
mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the …