Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review
(2021)
Journal Article
Warne, G. R., Williams, P. M., Quoc Pho, H., Nghiep Tran, N., Hessel, V., & Fisk, I. D. (2021). Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review. Journal of Food Science, 86(9), 3762-3777. https://doi.org/10.1111/1750-3841.15856
Cold plasma is formed by the nonthermal ionisation of gas into free electrons, ions, reactive atomic and molecular species, and UV radiation. This cold plasma can be used to alter the surface of solid and liquid foods, and it offers multiple advantag... Read More about Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review.