Effect of thermal treatment, microwave, and pulsed electric field processing on the antimicrobial potential of açaí (Euterpe oleracea), stevia (Stevia rebaudiana Bertoni), and ginseng (Panax quinquefolius L.) extracts

Food Control

Volumn 90, Issue , 2018, Pages 98-104

  Pina Pérez, Maria Consuelo ^a   Rivas, Alejandro ^b   Martínez, Antonio ^b   Rodrigo, Dolores ^b  

^a UNIVERSITY OF APPLIED SCIENCES WESTERN SWITZERLAND   (Switzerland)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Antimicrobial potential; Functional ingredients; Microwave; Processing; Pulsed electric fields

Indexed keywords

EID: 85044502016     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2018.02.022     Document Type: Article

References (55)

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