ArticleScientific reports2023
A peleg modeling of water absorption in cold plasma-treated Chickpea (Cicer arietinum L.) cultivars.
Article in Scientific reports, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Cold Plasma-A Sustainable Energy-Efficient Low-Carbon Food Processing Technology: Physicochemical Characteristics, Microbial Inactivation, and Industrial Applications.International journal of food science · 2025Review
- Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application.Foods (Basel, Switzerland) · 2024Review
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Authors and funding
4 authors.
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Abstract
Plasma processing appears to be the mainstay of food preservation in the present day due to its effectiveness in controlling microorganisms at low temperatures. Legumes are usually soaked before cooking. Six chickpea varieties (Kripa, Virat, Vishal, Vijay, Digvijay, and Rajas) were soaked in distilled water at room temperature, and Peleg model was fitted after plasma treatment. Cold plasma treatment was used at 40, 50 and 60 Watt with exposure times of 10, 15 and 20 min. K
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