Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview

Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview

Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheologic...

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Bibliographic Details
Main Authors: Samuel Jaddu, Shivani Sonkar, Dibyakanta Seth, Madhuresh Dwivedi, Rama Chandra Pradhan, Gulden Goksen, Prakash Kumar Sarangi, Anet Režek Jambrak
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry: X
Subjects:
Cold plasma
Gel hydration
Rheology
Nutritional profile
Anti-nutrients
Whiteness index
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524001536

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http://www.sciencedirect.com/science/article/pii/S2590157524001536

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