Cold plasma-induced quality changes in foods and beverages and plasma’s potential use in space exploration

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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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Bibliographic Details
Main Author:	Warne, George
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2024
Subjects:	cold plasma space food astronauts flavour food preservation freeze drying
Online Access:	https://eprints.nottingham.ac.uk/78312/

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