Pulsed Light treatment below a Critical Fluence (3.82 J/cm(2)) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution

Pulsed light (PL) is one of the most promising non-thermal technologies used in food preservation and processing. Its application results in reduction of microbial load as well as influences the quality of food. The data about the impact of PL on bioactive compounds is ambiguous, therefore the aim o...

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Detalles Bibliográficos
Autores principales: Wiktor, Artur, Mandal, Ronit, Singh, Anika, Pratap Singh, Anubhav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770825/
https://www.ncbi.nlm.nih.gov/pubmed/31480632
http://dx.doi.org/10.3390/foods8090380

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770825/
https://www.ncbi.nlm.nih.gov/pubmed/31480632
http://dx.doi.org/10.3390/foods8090380

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