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- W4308347923 endingPage "134746" @default.
- W4308347923 startingPage "134746" @default.
- W4308347923 abstract "Cold plasma- the fourth state of matter generated at room temperature is composed of several reactive species that account for chemical and physical changes in biological materials. Applications of plasma in food include but are not limited to maintaining safety, quality, and property modification. However, plasma application in the food sector lacks a detailed understanding of the cause of alteration in food. While several plasma reactive species could potentially be involved in biomolecular interactions, only a few reactive oxygen and nitrogen species (RONS) have been examined in detail. The lack of identifying reactive species with respect to the changes in process parameters leads to misconceptions about the actual chemical reaction. Therefore, this review explores the possibility of using different feed gases to alter species composition and emphasizes that all reactive species are equally involved in modifying food components, alongside the futuristic means of using molecular dynamics simulation to fill the knowledge gap." @default.
- W4308347923 created "2022-11-11" @default.
- W4308347923 creator A5031238989 @default.
- W4308347923 creator A5078206977 @default.
- W4308347923 creator A5087696963 @default.
- W4308347923 date "2023-03-01" @default.
- W4308347923 modified "2023-10-18" @default.
- W4308347923 title "Cold plasma reactive species: Generation, properties, and interaction with food biomolecules" @default.
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- W4308347923 doi "https://doi.org/10.1016/j.foodchem.2022.134746" @default.
- W4308347923 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/36335730" @default.
- W4308347923 hasPublicationYear "2023" @default.