Gabriel Barbosa

Showing 4 publications

2019

Effects of pulsed electric field-assisted osmotic dehydration and edible coating on the recovery of anthocyanins from in vitro digested berries

Gabriel Barbosa, Urszula Tylewicz, Marco Dalla Rosa et al
Foods. Vol. 8 (10)
Journal article
2019

Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins

Gabriel Barbosa, Lovisa Eliasson, Maria Ehrnell et al
Food Science and Nutrition. Vol. 7 (3), p. 1017-1026
Journal article
2019

Tailoring bilberry powder functionality through preprocessing and drying

Lovisa Eliasson, Gabriel Barbosa, Maria Ehrnell et al
Food Science and Nutrition
Journal article

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Showing 1 research projects

2018–2020

Healthy and sustainable snacks

Marie Alminger Food and Nutrition Science
Gabriel Barbosa Food and Nutrition Science
Bo Norrman
Formas

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