Antioxidant and antimicrobial properties of organic fruits subjected to PEF assisted osmotic dehydration
Journal article, 2020
Antioxidant capacity
Antimicrobial activity
Pulsed electric field
Osmotic dehydration
Organic fruit
Author
Urszula Tylewicz
University of Bologna
Gabriel Oliveira
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Marie Alminger
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Liisa Nohynek
Technical Research Centre of Finland (VTT)
Marco Dalla Rosa
University of Bologna
Santina Romani
University of Bologna
Innovative Food Science and Emerging Technologies
1466-8564 (ISSN)
Vol. 62 1-10 102341EcoBerries part 1
Formas (2014-1903), 2014-12-01 -- 2018-12-31.
Driving Forces
Sustainable development
Innovation and entrepreneurship
Subject Categories
Biochemistry and Molecular Biology
Food Engineering
Areas of Advance
Health Engineering
Life Science Engineering (2010-2018)
DOI
10.1016/j.ifset.2020.102341