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 …

Cold plasma (CP) is an emerging technology for food processing at low temperatures and
short time. CP parameters voltage, frequency, treatment time, electrodes gap distance, and …

Cold plasma treatment is an innovative technology in the food processing and preservation
sectors. It is primarily employed to deactivate microorganisms and enzymes without heat …

Plant proteins are gaining attention in recent times. Apart from the greater sustainability and
environment-friendliness offered by plant proteins, improved health consciousness among …

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 …

The need for safe and healthy foods has increased since the turn of the century. Novel non‐
thermal food processing technologies are being adopted by the food sector. Cold plasma …

Cold plasma (CP) is an emerging non-thermal processing technology with the potential to
increase product longevity without compromising food quality or safety. The value of plant …

Atmospheric cold plasma (ACP) is an emerging technology which has increased attraction
due to the consumers' tendency toward fresh and minimally processed food products. This …

Globalization and rapid urbanization have led to tremendous improvement in the agriculture
and food processing sectors to fulfil the food demands. In this context, managing food …

The main objective of this study was to investigate the impact of atmospheric and vacuum
cold plasma on extraction efficiency of polyphenols from de-oiled rice and corn bran …