A comprehensive review on impact of non-thermal processing on the structural changes of food components
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 …
customer needs for high-quality, convenient and minimally processed foods. They are …
Cold plasma reactive species: Generation, properties, and interaction with food biomolecules
Cold plasma-the fourth state of matter generated at room temperature is composed of
several reactive species that account for chemical and physical changes in biological …
several reactive species that account for chemical and physical changes in biological …
Comprehensive review on single and dual modification of starch: Methods, properties and applications
Starch is a natural, renewable, affordable, and easily available polymer used as gelling
agents, thickeners, binders, and potential raw materials in various food products. Due to …
agents, thickeners, binders, and potential raw materials in various food products. Due to …
Effect of high voltage dielectric barrier discharge (DBD) atmospheric cold plasma treatment on physicochemical and functional properties of taro (Colocasia esculenta) …
The goal of the proposed study is to investigate the effects of three different power levels (30,
32 and 34 kV) and exposure time (2, 4 and 8 min) of dielectric barrier discharge (DBD) …
32 and 34 kV) and exposure time (2, 4 and 8 min) of dielectric barrier discharge (DBD) …
[HTML][HTML] Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification
Native starches have limited applications in the food industry due to their unreactive and
insoluble nature. Cold plasma technology, including plasma-activated water (PAW), has …
insoluble nature. Cold plasma technology, including plasma-activated water (PAW), has …
Cold plasma as a pre-treatment for processing improvement in food: A review
J de Araújo Bezerra, CV Lamarão, EA Sanches… - Food Research …, 2023 - Elsevier
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 …
Non-thermal technologies have been applied to reduce the impact of heat on food, reducing …
Effects of pin-to-plate atmospheric cold plasma for modification of pearl millet (Pennisetum glaucum) starch
P Kaur, US Annapure - Food Research International, 2023 - Elsevier
The present study was done to analyze the effect of atmospheric pressure non-thermal pin-
to-plate plasma at a range of different voltages (170, 200, and 230V) at different time …
to-plate plasma at a range of different voltages (170, 200, and 230V) at different time …
Cold plasma processing on fruits and fruit juices: A review on the effects of plasma on nutritional quality
FAN Fernandes, S Rodrigues - Processes, 2021 - mdpi.com
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 …
fruits and fruit juices. This review focuses on the chemical changes induced by plasma on …
[HTML][HTML] Effect of atmospheric cold plasma (pin type) on hydration and structure properties of kodo-millet starch
Kodo millet is an underutilized crop that could be used as a new starch source. Raw starch
has many flaws that must be modified through treatment. Cold plasma is a well-adopted …
has many flaws that must be modified through treatment. Cold plasma is a well-adopted …
Effect of atmospheric pressure non-thermal pin to plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch
This study aimed to investigate the effect of atmospheric pressure non-thermal pin-to-plate
plasma on the functional, rheological, thermal, and morphological properties of mango seed …
plasma on the functional, rheological, thermal, and morphological properties of mango seed …