Effects of pulsed electric field-assisted osmotic dehydration and edible coating on the recovery of anthocyanins from in vitro digested berries
Journal article, 2019
Anthocyanins
In vitro digestion
Pulsed electric field
Osmotic dehydration
Edible coating
Author
Gabriel Barbosa
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Urszula Tylewicz
University of Bologna
Marco Dalla Rosa
University of Bologna
Thomas Andlid
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Marie Alminger
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Foods
23048158 (eISSN)
Vol. 8 10 505EcoBerries part 1
Formas (2014-1903), 2014-12-01 -- 2018-12-31.
Subject Categories
Food Science
Manufacturing, Surface and Joining Technology
Food Engineering
DOI
10.3390/foods8100505