Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying
This study presents a comprehensive analysis of the impact of plasma treatment on the browning inhibition. A 30 min plasma treatment resulted in a pronounced decrease in the concentration of flavan-3-ols, which play a pivotal role in antioxidant defense and browning prevention. This significant redu...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 31(2025), 7 vom: 01. Sept., Seite 675-683 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2025
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Freshly cut apples antioxidant activity apple chip quality cold plasma polyphenol content Plasma Gases Antioxidants Flavonoids Flavonols mehr... |
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