Background The deleterious influences of thermal treatments on various foods' aspects, like
decomposing flavors and nutritional components, plus developing non-healthy compounds …

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 …

Chickpea protein (CPI) is a promising dietary protein and potential substitute for soy protein
in food product development due to its high protein content and low allergenicity. However …

The relatively low abundance of 11S legumin in pea protein, coupled with the wide diversity
in 7S vicilin to 11S legumin ratio among pea protein ingredients, are assumed contributors …

Yellow field peas (Pisum sativum L.) hold significant value for producers, researchers, and
ingredient manufacturers due to their wealthy composition of protein, starch, and …

To investigate the effects of microwave plasma treatment on rice bran protein (RBP), various
power levels (150, 160, 170, 180, and 190 W) and processing times (1, 3, 5, 7, and 9 min) …

Protein is one of the most important components of food which significantly contributes to the
structure, functionality, and sensory properties which may affect consumer acceptability of …

To improve the hydration properties of high-temperature pressed peanut protein isolate
(HPPI), we investigated the effect of cold plasma (CP) oxidation on functional and structural …

In recent years, there has been a growing demand for alternative food processing
technologies that can improve food safety while preserving the nutritional quality of food …

This investigation aimed to assess the impact of cold plasma (CP) and ultra-high-pressure
(UHP) treatment on the quality, flavor, and safety of semi-dried golden pompanos during the …