ABSTRACT
Cold plasma treatment of food ingredients is gaining attention as a supreme non-thermal processing technology causing significant desirable changes without harming the organoleptic and nutritional attributes. The elements of plasma interact extensively with food systems bringing in multiple reactions include oxidative stress induced by the reactive species and free radicals, electropermeation caused by the ions, surface etching or disruptions due to the accelerated electrons, and the UV-actuated DNA mutations responsible for its more comprehensive application. Cereal processing with cold plasma treatment is a less explored area of investigation in spite of its potential. This chapter discusses the mechanism of action of cold plasma and its effect on the nutritive, functional, and biological properties of cereals.
