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

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 …

Drying is an important and influential process to prolong the shelf‐life of food in the food
industry. Recent studies have shown that cold plasma (CP) as an emerging drying …

Commercial sterilization plays an important role in extending the shelf-life of coconut milk.
However, thermal sterilization affects the quality of coconut milk. This study was initiated to …

Atmospheric pressure cold plasma (ACP) treatment, a non-thermal sterilization technology
with great potential in coconut milk, can maximize the retention of the taste and flavour …

At the beginning of the 21st century, many consumers show interest in purchasing safe,
healthy, and nutritious foods. The intent requirement of end-users and many food product …

Plasma is considered by several researchers to be the fourth state of matter. Cold plasma
has been highlighted as an alternative to thermal treatments because heat induces less …

To meet the needs of the hungry population, it is critical to boost agricultural product
production while minimizing contaminated waste. The use of two nonthermal technologies …

In non-thermal plasmas (NTPs), molecules and atoms are activated and excited by strong
electric fields resulting in nonequilibrium between the species, unlike very high …

This study investigated the influence of argon dielectric barrier discharge-cold plasma (DBD-
CP) applied at different voltage settings (1 kV and 2 kV) and exposure durations (5 min and …