Review Article
Advances in non-thermal food processing: a comprehensive approach to nutrient retention, food quality, and safety
In recent years, changes in consumer expectations and the requirements for sustainable food production have increased interest in non-thermal processing technologies.
Review Article
A comprehensive review on cold plasma applications in the food industry
Cold plasma (CP) technology has gained attention as a non-thermal, sustainable approach for microbial decontamination and functional enhancement in food systems.
Review Article
Electron beam irradiation in food processing: current applications and strategies for commercial scale implementation
The application of EBI technology in food processing and its combination with other collaborative technology to improve inactivation efficiency.
Paper
Cold plasma enhanced gelation and thermal properties of oat protein and its application in a selected model food system
Cold plasma-induced reactions are anticipated to yield structural changes in plant proteins to desirably modify their gelation properties.
Paper
Sustainable liposomal delivery of Centella asiatica polyphenols: β-sitosterol stabilization, LC-MS/MS profiling, and simulated release study
This study investigates the influence of β-sitosterol (βS) on the structural characteristics, physicochemical stability, and in vitro release behavior of liposomes encapsulating Centella asiatica leaf extract (CALE).
Paper
Dielectric barrier discharge cold plasma-modified pea protein nanoparticles: enhancing functional and thermal properties for food and biopolymer applications
This study explored the use of dielectric barrier discharge cold plasma (DBD-CP) to produce Pea Protein Isolate Nanoparticles (PPI-NPs) at 30 kV for 2, 4, 6, and 8 min.
About this collection
This special issue aims to contribute to the important field of non-thermal food processing by bringing together cutting-edge research and insights. By exploring the latest developments in non-thermal technologies, their mechanisms of action, impacts on food quality and safety, and potential for industrial application, we hope to accelerate the transition towards more sustainable food processing methods.
Guest Editors: Professor Tian Ding (Zhejiang University, China), Professor Yi Song (Ministry of Agriculture of the People's Republic of China, China) and Professor Jun-Hu Cheng (South China University of Technology, China)