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 …

Climate change increases the need for effective and sustainable technologies in food and
agriculture. Plasma-activated water (PAW) emerges as a green and sustainable technology …

Applications of biopolymer/polymer-based packaging films have been typically limited on an
industrial scale owing to their poor technological, and functional characteristics, as well as …

Background Cellulose is the most abundant, water-insoluble, bio-derived, and fibrous
polymer on earth. Cellulose is a significant packaging material due to its oxygen and water …

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 …

Changing consumers' taste for chemical and thermally processed food and preference for
perceived healthier minimally processed alternatives is a challenge to food industry. At …

Pea protein as an alternative of soy protein has attracted growing interest in food industries.
However, high temperature (> 95° C) is required to enable heat-induced gelation and the …

Background Food technology has played a crucial role since the beginning of human
civilization. Throughout the centuries, the evolution of food processing has led to an …

The food industry is in search of innovative processing technologies that are capable of
providing food safety and improving quality with low processing costs and fast operations …

Abstract Background Low-moisture foods (LMFs) are generally considered “lower risk” in
terms of food safety, however, the frequent foodborne illnesses involved in the consumption …