Advances in the Application of Cold Plasma Technology in Foods

Dear Colleagues, 

In recent years, Cold Plasma (CP) has been recognized as an interesting technology with many potential applications in food industry. The novelty of this technology lies in its versatility of production and application (direct and indirect plasma, plasma activated water, functional coatings, etc.) and its non-thermal nature since, in many cases, quality attributes of food products have not been negatively affected. CP technology is highly advantageous for conventional applications such as decontamination of food and food contact surfaces and it can also be employed in other emerging applications as the mitigation of food allergens and anti-nutritional factors. This Special Issue, as one can see in the keyword list, is intended to publish innovative research results of mature areas of research (decontamination and food quality), as well as new trends (food functionalization and in-package food decontamination) and important aspects related to the industrial scale (toxicity studies and product shelf-life). Finally, this Special Issue attempts to increase the knowledge of this technology with the aim of promoting the establishment of legislation to regulate the application of this powerful and profitable technology.

 

Dr. Fernando Alba-Elías
Guest Editor 
Dr. Elisa Sainz-García
Co-Guest Editor

Manuscript Submission Information

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