Cold plasma-induced quality changes in foods and beverages and plasma’s potential use in space exploration
The long duration and extreme environment of space missions have led to significant challenges (weight loss and food aversion) in providing sustenance for astronauts. Traditional treatments that extend the shelf-life of food are often synonymous with reduced sensorial quality. Furthermore, future mi...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2024
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| Online Access: | https://eprints.nottingham.ac.uk/78312/ |