Impacts of cold plasma technology on sensory, nutritional and safety quality of food: a review

HIGHLIGHTS

• who: Bo Zhang et al. from the College of Engineering, China Agricultural University, Beijing, China have published the paper: Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review, in the Journal: Foods 2022, 2818 of 13/09/2022

SUMMARY

With the increasing demand of consumers for high-quality products, the food industry is looking for new technologies that can improve product safety, extend shelf life and maximize the quality of food. Heat treatment is a commonly used and relatively economical technology in the food industry, which may . . .

 



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