Cold plasma: a promising technology for improving the rheological characteristics of food

• Main Authors: R. Kaavya, R. Pandiselvam, Mohsen Gavahian, R. Tamanna, Surangna Jain, R. Dakshayani, Ananda Chandra Khanashyam, Pratiksha Shrestha, Anjineyulu Kothakota, V. Arun Prasath, R. Mahendran, Manoj Kumar, Amin Mousavi Khaneghah, Gulzar Ahmad Nayik, Aamir Hussain Dar, Jalal Uddin, Mohammad Javed Ansari, Hassan A. Hemeg
• Other Authors: Islamic University of Science and Technology
• Format: Review
• Published: 2022
• Subjects: Agricultural and Biological Sciences; Engineering
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/73121
• Institution: Mahidol University

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 manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold p...