Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference108 articles.
1. Physical and chemical properties of oil extracted from sesame (Sesamum indicum L.) and sunflower (Helianthus annuus L.) seeds treated with cold plasma;Afshar;Journal of Food Measurement and Characterization,2022
2. Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes;Ahmadnia;Journal of Food Processing and Preservation,2021
3. Modification of plant proteins for improved functionality: A review;Akharume;Comprehensive Reviews in Food Science and Food Safety,2021
4. Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato (Lycopersicon esculentum Mill) juice;Ali;International Journal of Food Science & Technology,2021
5. Cold plasma processing effect on cashew nuts composition and allergenicity;Alves Filho;Food Research International,2019
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2. Foods of the Future: Challenges, Opportunities, Trends, and Expectations;Foods;2024-08-23
3. Effect of cold plasma treatment on the quality and nutritional value of plant materials. Scoping review;Proceedings of Universities. Applied Chemistry and Biotechnology;2024-07-06
4. Investigation into potential allergenicity of DBD plasma-treated casein digestion products based on immunoglobulin E linear epitopes and the sensitized-cell model;Food Chemistry;2024-07
5. Modification of soy protein isolate and pea protein isolate by high voltage dielectric barrier discharge (DBD) atmospheric cold plasma: Comparative study on structural, rheological and techno-functional characteristics;Food Chemistry;2024-07
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