Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments.
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DOI: 10.1016/j.foodchem.2017.07.071
Abstract: Fresh blueberries were pretreated by pulsed electric fields (PEF) or thermal pretreatment and then were subject to osmotic dehydration. The changes in contents of anthocyanins, predominantly phenolic acids and flavonols, total phenolics, polyphenol oxidase (PPO)… read more here.
Keywords: osmotic dehydration; biochemical degradation; pulsed electric; migration ... See more keywords