Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials

Keyphrases

• Allergen 20%
• Antioxidant Parameters 20%
• Carbohydrates 20%
• Cell Membrane 20%
• Chemical-free 20%
• Cold Plasma 100%
• Cold Plasma Technology 100%
• Energy-saving Technology 20%
• Food Applications 20%
• Food Constituents 40%
• Food Field 20%
• Food Functionality 20%
• Food Materials 20%
• Food Processing 20%
• Food Processing Technology 20%
• Food Products 100%
• Food Sensory 20%
• Gas Flow Rate 20%
• Inactivating Enzymes 20%
• Lipids 20%
• Membrane Breakdown 20%
• Microbial Inactivation 20%
• Non-thermal Food Processing 20%
• Nutritional Value 20%
• Pesticide Control 20%
• Plant Secondary Metabolites 40%
• Plant-based Foods 100%
• Plasma Treatment 40%
• Power Frequency 20%
• Processing Time 20%
• Sensory Characteristics 20%
• Sensory Quality 20%
• Shelf Life 20%
• Value Characteristics 20%
• Voltage Level 20%

Food Science

• Antioxidant 33%
• Food Constituent 66%
• Food Functionality 33%
• Non-Thermal Food Processing 33%
• Nutritive Value 33%
• Plant-Based Food 100%
• Sensory Quality 33%