A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments
Yousef Ramezan,
Amir Kamkari,
Armita Lashkari
et al.
Abstract:Food characteristics like appearance and color, which are delicate parameters during food processing, are important determinants of product acceptance because of the growing trend toward more diverse and healthier diets worldwide, as well as the increase in population and its effects on food consumption. Cold plasma (CP), as a novel technology, has marked a new trend in agriculture and food processing due to the various advantages of meeting both the physicochemical and nutritional characteristics of food prod… Show more
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