Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration-Reference-Cited by-同舟云学术

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Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration

Published:2020-06 Issue: Volume:62 Page:102341
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Tylewicz Urszula,Oliveira Gabriel,Alminger Marie,Nohynek Liisa,Dalla Rosa Marco,Romani Santina

Funder

CORE Organic

European Commission

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference49 articles.

1. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods;Ade-Omowaye;Trends in Food Science and Technology,2001

2. Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC technical report);Apak;Pure Pure and Applied Chemistry,2013

3. Comparison of the total phenolic and ascorbic acid content of frees-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agriculture practices;Asami;Journal of Agricultural and Food Chemistry,2003

4. Current applications and new opportunities for the use of pulsed electric fields in food science and industry.;Barba;Food Research International,2015

5. General method for extraction of blueberry anthocyanins and identification using high performance liquid chromatography-electrospray ionization-ion trap-time of flight-mass spectrometry;Barnes;Journal of Chromatography A,2009

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5. PEF pre-treatment and ultrasound-assisted drying at different temperatures as a stabilizing method for the up-cycling of kiwifruit: Effect on drying kinetics and final quality;Innovative Food Science & Emerging Technologies;2024-03

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