Application of water treated with low-pressure, low-temperature glow plasma (nanowater) in food and cosmetic technology
Piotr Tomasik, Zdzisław Oszczęda
This review presents a current state of knowledge on water
treated with low-pressure, low-temperature glow plasma of low
frequency. This water is also known as nanowater. Its physical
and physicochemical characteristics is briefly presented followed
by the presentation of the effects of that water upon the plant
and animal production and application of nanowater in food
and cosmetics technologies.
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KWSPZ20czasopismo_1_19_rozdz_4Keywords: animal breeding, cosmetics, food production, nanowater toxicity, plant cultivation.
