| Abstrakt: |
Thermal processing can produce non-enzymatic browning, protein denaturation, flavor alterations, and vitamin loss in food products. A cold plasma treatment, which is non-thermal, is the greatest option for preserving food products, keeping bioactive ingredients, and prolonging shelf life. It is used for brief treatment durations at moderate temperatures. The review's goal is to discuss cold plasma procedures, parameters, and processes for microbial and enzyme inactivation. It also discusses the numerous uses in the dairy business as well as their impact on quality factors. The cold plasma technique shows an excellent performance in the elimination of spoilage microorganisms and maintaining the quality characteristics of food products. [ABSTRACT FROM AUTHOR] |
