Plasma modification in fruit juices: Changes in structure, colour, rheological parameters and sensory properties
Cold plasma is an eco-friendly technology suitable for processing heat-sensitive food components. Compared to thermal treatments, the technique has the competence in delivering good quality, sensorial accepted, safe food products to the market. Consisting of a high-energy system of reactive species,...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002925 |
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