Improvement of Selected Quality and Safety Traits in Turmeric-Enriched Kale Pesto Using Blue Light and Sous-Vide

Improvement of Selected Quality and Safety Traits in Turmeric-Enriched Kale Pesto Using Blue Light and Sous-Vide

The potential of blue light (BL) and sous-vide (S-V) as a novel approach for food preservation was investigated via measurements of the total phenolic content (TPC), antioxidative activity, color, and their antibacterial effect on <i>Listeria monocytogenes</i> in two versions of laborato...

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Bibliographic Details
Main Authors: Magdalena A. Olszewska, Anna Draszanowska, Aleksandra Zimińska, Małgorzata Starowicz
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Molecules
Subjects:
blue light
sous-vide
polyphenols
antioxidant activity
color
<i>Listeria monocytogenes</i>
Online Access:https://www.mdpi.com/1420-3049/29/24/5831

Internet

https://www.mdpi.com/1420-3049/29/24/5831

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