UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension : Effects of domestic microwaving for consumption
Faba beans have a short shelf life which is even reduced after fresh-cut processing mainly due to browning and dehydration. In that sense, the effects of a UV-C treatment (3 kJ m-2), compared with non-exposed beans (CTRL), were studied on the sensory and microbial quality, and bioactive and anti-nut...
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Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 2 vom: 13. März, Seite 140-150
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| 1. Verfasser: |
Collado, Elena
(VerfasserIn) |
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| Weitere Verfasser: |
Venzke Klug, Tâmmila,
Martínez-Hernández, Ginés Benito,
Artés-Hernández, Francisco,
Martínez-Sánchez, Ascensión,
Aguayo, Encarna,
Artés, Francisco,
Fernández, Juan A,
Gómez, Perla A |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2020
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Vicia faba L.
antioxidants
microwave
phytic acid
raffinose
tannins
Antioxidants
Phenols
Tannins
mehr...
Phytic Acid
7IGF0S7R8I
Raffinose
N5O3QU595M |
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