Novel nonthermal inactivation technologies have been increasingly popular over the
traditional thermal food processing methods due to their capacity in maintaining microbial …

Background The advent of the 21 st century has witnessed a growing demand of safe and
nutritious foods. The food industry is adopting novel non-thermal food processing …

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 …

By definition, the nonthermal plasma (NTP) is partially ionized gas where the energy is
stored mostly in the free electrons and the overall temperature remains low. NTP is widely …

Non-thermal Atmospheric Plasma (NTAP) is a cutting-edge technology which has gained
much attention during the last decade in the food-processing sector as a promising …

In the past cold plasma is used for sterilization of sensitive materials and now it is extended
to food industries as a novel technology. For years cold plasma processing has been viewed …

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 …

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

This work focusses on the effects of cold plasma, a novel, non-thermal technology, on the
quality of blueberry juice, such as inactivation of Bacillus, anthocyanins, phenolics, vitamin …

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 …