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 …

Fresh green leafy vegetables (FGLVs) are consumed either garden‐fresh or by going
through very few simple processing steps. For this reason, foodborne diseases that come …

Availability of safe and pathogen-free food is becoming more critical due to difficulties in
removing spores and spore-forming microorganisms from the food products. Spore-forming …

Cold plasma is formed by the nonthermal ionization of gas into free electrons, ions, reactive
atomic and molecular species, and ultraviolet (UV) radiation. This cold plasma can be used …

The main aim of the current investigation was to contemplate the impact of high-voltage
electric field cold plasma (HVCP) on different quality characteristics (enzymes, microbial …

Mycotoxins, the toxic secondary metabolites of mould species, are a growing global
concern, rendering almost 25% of all food produced unfit for human or animal consumption …

Influence of the combined effect of ultra-sonication (US) and high-voltage cold plasma
treatment (HVCP) on the quality parameters of fresh carrot juice has been studied. During …

Novel processing methods such as cold atmospheric plasma (CAP) and natural
antimicrobials like nisin, are of interest to replace traditional food decontamination …

In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an
axenic fermentation system with Lacticaseibacillus paracasei DTA 83 as a natural …

Fresh food products, including fruits, vegetables, raw meat, and poultry, have been
associated with safety concerns and quality issues, owing to their susceptibility to rapid …