Plasma modification in fruit juices: Changes in structure, colour, rheological parameters and sensory properties.

Food Chem X · 2025 · PMC12013408 · PMID 40264445

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an increasing trendno p-value reported

Chroma reflecting vividness or colour saturation is found to be on an increasing trend with the application of DBD plasma treatment of samples ( Manzoor et al., 2020 ).

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a decreasing trendno p-value reported

Cloud value of the samples was sustained post plasma treatment in cloudy apple juice and showed a decreasing trend with respect to storage time ( Illera et al., 2019 ).

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