The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combinati...

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Bibliographic Details
Main Authors: Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert, Oleksii Parniakov, Małgorzata Nowacka
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Molecules
Subjects:
red bell pepper
pre-treatment
blanching
ultrasounds treatment
pulsed electric field treatment
combined treatment
Online Access:https://www.mdpi.com/1420-3049/25/18/4287

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