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 …

Cold plasma science and technology is increasingly investigated for translation to a plethora
of issues in the agriculture and food sectors. The diversity of the mechanisms of action of …

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 …

Background The advent of the 21 st century has witnessed a growing demand of safe and
nutritious foods. The food industry is adopting novel non-thermal food processing …

The market size of fresh and minimally-processed fruits and vegetables (MPFVs) have
grown rapidly in the last years as a result of consumer attitudes change due to their …

With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection
technologies have been developed. This review comprehensively examines the working …

By definition, the nonthermal plasma (NTP) is partially ionized gas where the energy is
stored mostly in the free electrons and the overall temperature remains low. NTP is widely …

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 …

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 …

The consumers' demand for fresh fruits and vegetables has increased in recent years. These
foods may be consumed raw or minimally processed, and therefore can be a vehicle of …