Joshua Arimi

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Modification of soy protein isolate and pea protein isolate by high voltage dielectric barrier discharge (DBD) atmospheric cold plasma: Comparative study on structural, rheological and techno-functional characteristics

An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat

The use of pulsed electric fields for accelerating the salting of pork