Nonthermal Plasma Technology for Food and Food Products (Hardcover, 1)

PART 1: BASICS OF COLD PLASMA TECHNOLOGY 1. Introduction and Principles of Cold Plasma Technology 2. Design and Generation of Cold Plasma 3. Interaction of Reactive Species with Food Molecules PART 2: INTERACTION OF COLD PLASMA WITH FOOD SYSTEMS AND ITS APPLICATIONS 4. Characterization Methods for Cold Plasma Technology 5. Effect of Cold Plasma on the Modification of Starch in Foods 6. Applications of Cold Plasma Technology in Solid Food Products 7. Effects of Cold Plasma in Liquid Foods 8. Emerging Cold Plasma Strategies to Prevent or Treat Mycotoxins in Foods PART 3: NON-FOOD APPLICATIONS OF COLD PLASMA TECHNOLOGY 9. Cold Plasma to Control Biofilms on Food and Food Products 10. Impact of Cold Plasma for Applications in Food Packaging PART 4: EMERGING TRENDS IN COLD PLASMA APPLICATIONS 11. Cold Plasma in Combination with Other Novel Technologies 12. Novel and Advanced Trends in Cold Plasma Technology for the Food Industry 13. Cold Plasma for Spaceflight-Grown Produce: Disinfection and Other Applications 14. Computational Fluid Dynamics in Cold Plasma Processing: Basics, Scope, and Applications PART 5: RESEARCH CHALLENGES IN COLD PLASMA TECHNOLOGY 15. Limitations and Toxicology of Plasma Treatment 16. Cold Plasma Technology: Future Avenues and Challenges