Impact of low energy electron beam on black pepper (<i>Piper nigrum</i> L.) microbial reduction, quality parameters, and antioxidant activity

Impact of low energy electron beam on black pepper (<i>Piper nigrum</i> L.) microbial reduction, quality parameters, and antioxidant activity

Low energy electron beam (e-beam) has the ability to decontaminate or reduce bioburden and enhance the food product's safety with minimal quality loss. The current study aimed to evaluate the efficacy of e-beam on natural microbiota and quality changes in black peppercorns. The black pepper was...

Full description

Bibliographic Details
Main Authors: Abdul Basit M. Gaba, Mohamed A. Hassan, Ashraf A. Abd El-Tawab, Mohamed A. Abdelmonem, Mohamed K. Morsy
Format: Article
Language:English
Published: AIMS Press 2022-09-01
Series:AIMS Agriculture and Food
Subjects:
electron beam
inactivation
microbial quality
antioxidant activity
black pepper
Online Access:https://www.aimspress.com/article/doi/10.3934/agrfood.2022045?viewType=HTML

Internet

https://www.aimspress.com/article/doi/10.3934/agrfood.2022045?viewType=HTML

Similar Items