Journal of Food Quality

Nonthermal Plasma for Food Quality and Safety

Publishing date
01 Jun 2019
Submission deadline
18 Jan 2019

1University of Chemistry and Technology, Prague, Czech Republic

2Comenius University, Bratislava, Slovakia

Nonthermal Plasma for Food Quality and Safety


Consumers demand for the improvement of food quality with the main focus on reducing the amount of preservatives and other chemical contents of minimally processed, prepacked, ready-to-eat fruits and vegetables or salads. Along with that, it is necessary to attend also to the food safety starting from the acquisition of raw-food materials to the food consumption by the consumers.

Nonthermal plasma has been studied for several years as a new alternative method for food processing in food industry. It seems to be an emerging antimicrobial technology for inactivation of undesirable microflora; it provides sufficient efficiency accompanied by minimal damage and minimal impact on the quality of processed food or thermosensitive packaging materials. Thus far, it appears that, at least in some cases, there is minimal damage of antioxidants in food and the content of substance residues is minimized after the plasma treatment.

Therefore, we announce this special issue to present the newest researches in this topic through original studies and reviews as well as works dealing with the relevant apparatuses designed for practical applications. This special issue should collect considerable articles to come close to nonthermal plasma application in food industry.

Potential topics include but are not limited to the following:

  • Interactions of nonthermal plasma with microorganisms in food quality
  • Nonthermal plasma treatment in food quality
  • Nonthermal plasma treatment of packaging materials of food
  • Relevant sources of nonthermal plasma in food quality
  • Design or application of relevant apparatuses for food industry


  • Special Issue
  • - Volume 2019
  • - Article ID 6468018
  • - Editorial

Nonthermal Plasma for Food Quality and Safety

Vladimír Scholtz | Josef Khun | Božena Šerá
  • Special Issue
  • - Volume 2019
  • - Article ID 7917825
  • - Review Article

Effects of Nonthermal Plasma on Wheat Grains and Products

V. Scholtz | B. Šerá | ... | J. Julák
  • Special Issue
  • - Volume 2019
  • - Article ID 1085172
  • - Research Article

Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)

Sophie Held | Catrin E. Tyl | George A. Annor
  • Special Issue
  • - Volume 2019
  • - Article ID 3702649
  • - Research Article

Effects of Multihollow Surface Dielectric Barrier Discharge Plasma on Chemical and Antioxidant Properties of Peanut

Gebremedhin Gebremariam Gebremical | Shimelis Admassu Emire | Tarekegn Berhanu
  • Special Issue
  • - Volume 2019
  • - Article ID 1837351
  • - Research Article

In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect

Hong Zhuang | Michael J. Rothrock Jr. | ... | Kevin M. Keener
  • Special Issue
  • - Volume 2019
  • - Article ID 4253701
  • - Research Article

Quality Evaluation of Rice Treated by High Hydrostatic Pressure and Atmospheric Pressure Plasma

Ji Hae Lee | Koan Sik Woo | ... | Hyun-Joo Kim
  • Special Issue
  • - Volume 2018
  • - Article ID 3481806
  • - Research Article

Microbial Decontamination of Onion by Corona Discharge Air Plasma during Cold Storage

Eun Ha Chang | Yeoung Seuk Bae | ... | Ji Weon Choi
Journal of Food Quality
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Acceptance rate36%
Submission to final decision76 days
Acceptance to publication23 days
Journal Citation Indicator0.540
Impact Factor3.200

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