Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration

Keyphrases

• Antimicrobial Properties 100%
• Antioxidant Properties 100%
• Osmotic Dehydration 100%
• Kiwifruit 100%
• Organic Vegetables 100%
• Antimicrobial Activity 66%
• Drying Process 66%
• PEF Treatment 66%
• Combined Treatment 66%
• Moisture Content 33%
• Saccharomyces Cerevisiae 33%
• Further Processing 33%
• Energy Consumption 33%
• Microorganisms 33%
• Bioactive Compounds 33%
• Escherichia Coli 33%
• Strawberry 33%
• Time Consumption 33%
• Antioxidant Activity 33%
• Novel Products 33%
• Dried Fruits 33%
• Industrial Relevance 33%
• Water Loss 33%
• Industrial Level 33%
• B.subtilis 33%
• Color Properties 33%
• Passion Fruit 33%
• Color Maintenance 33%
• Semi-dry 33%
• Organic Strawberry 33%
• Antioxidant Capacity 33%
• Solid Gain 33%
• Fruit Snack 33%
• Intermediate Moisture 33%
• Mass Transfer Parameters 33%
• Fruit Tissue 33%

INIS

• fruits 100%
• antioxidants 100%
• dehydration 100%
• color 40%
• drying 40%
• strawberries 40%
• dpph 40%
• values 20%
• moisture 20%
• levels 20%
• microorganisms 20%
• applications 20%
• design 20%
• tissues 20%
• water 20%
• processing 20%
• industry 20%
• losses 20%
• retention 20%
• gain 20%
• solids 20%
• energy consumption 20%
• capacity 20%
• maintenance 20%
• sucrose 20%
• mass transfer 20%

Food Science

• Osmotic Dehydration 100%
• Antioxidant 100%
• Dried Fruit 33%
• Bioactive Compound 33%
• Antioxidant Capacity 33%
• Sucrose 33%
• Escherichia coli 33%
• Industrial Relevance 33%
• Color Parameters 33%
• Novel Products 33%
• Fruit Tissue 33%
• Solid Gain 33%
• Intermediate Moisture 33%