What is it about?
The study is about the application of atmospheric cold plasma technology on food products. Although the antimicrobial properties of cold plasma has been established, yet its influence on functional components such as polyphenols, flavonoids, vitamins and antioxidants constituents of foods was scare. Therefore, this study highlighted both positive and negative impact of cold plasma technology on these food constituents.
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Why is it important?
Information of such magnitude can be of importance to food researcher, food industries and scientific community especially when it comes to the extraction these functional components. One might find useful information regarding process conditions that could lead to a better extraction, maximization, and preservation of these constituents.
Perspectives
Writing this article was a tremendous experience as a young researcher. It has encourage me to strive hard to achieve my goals. The experience and advice I got during the write up especially from Prof. P. J. Cullen and Prof. T. Ding is immeasurable. I am proud of being surrounded by such a team of professionals. I hope the article serves the purpose for which it was intended for. Finally, I pray that the target readers will enjoy reading this article.
Dr. Aliyu Idris Muhammad
Bayero University
Read the Original
This page is a summary of: Effects of Nonthermal Plasma Technology on Functional Food Components, Comprehensive Reviews in Food Science and Food Safety, August 2018, Wiley,
DOI: 10.1111/1541-4337.12379.
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