The notion of asymmetrical Hydrogen Bond (O: HO) Cooperativity and Polarizability (HBCP)
has enabled exploration of the core physics behind irregularities of water and ice …

Thermal processes can be very damaging to the nutritional and sensory quality of foods.
Non-thermal technologies have been applied to reduce the impact of heat on food, reducing …

The use of high voltage electric field (HVEF) has developed recently with different modes,
either static voltage or pulsed voltage. The HVEF is known as an emerging non-thermal …

Low-moisture foods such as spices, grains, and seeds constitute an important part of the
human diet. Increased consumer concern for food safety and food quality has focused on the …

Background As a star vegetable, sprouts have many advantages, such as high nutritional
value, crisp and juicy taste, short growth cycle and simple cultivation conditions, which have …

Background Cold plasma (CP) is an emerging nonthermal technology that has shown
promise in improving food safety. It has been recently used to enhance the drying process …

Plasma activated water (PAW) is water treated by ionized gas. As a clean and sustainable
technology, PAW attracts intensive attention from various fields of wastewater treatment …

Plasma-activated water (PAW) is water that has been treated with atmospheric pressure
plasma. Due to the presence of reactive oxygen and nitrogen species (RONS), PAW can be …

New approaches are required in the agricultural sector to keep pace with the ever-growing
demand for food in the context of climate change and resource deterioration and avoiding …

In this study, different plasma-activated liquids were evaluated for their antimicrobial effects
against Escherichia coli, as well as for their cytotoxicity on mammalian cells. The PALs were …