Effect of ultrasound, steaming, and dipping on bioactive compound contents and antioxidant capacity of basil and parsley

• Autorzy: Dadan M. , Tylewicz U. , Tappi S. , Rybak K. , Witrowa-Rajchert D. , Rossa M.D.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2021
• Tom: 71
• Numer: 3
• Opis fizyczny: p.311-321,fig.,ref.

Twórcy

autor

Dadan M.

• Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02–776 Warsaw, Poland

autor

Tylewicz U.

• Department of Agricultural and Food Sciences, Alma Mater Studiorium-Università di Bologna, Piazza Goidanich 60, Cesena 47521, Italy
• Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorium-Università di Bologna, Via Quinto Bucci, Cesena 47521, Cesena, Italy

autor

Tappi S.

• Department of Agricultural and Food Sciences, Alma Mater Studiorium-Università di Bologna, Piazza Goidanich 60, Cesena 47521, Italy
• Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorium-Università di Bologna, Via Quinto Bucci, Cesena 47521, Cesena, Italy

autor

Rybak K.

• Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02–776 Warsaw, Poland

autor

Witrowa-Rajchert D.

• Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02–776 Warsaw, Poland

autor

Rossa M.D.

• Department of Agricultural and Food Sciences, Alma Mater Studiorium-Università di Bologna, Piazza Goidanich 60, Cesena 47521, Italy
• Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorium-Università di Bologna, Via Quinto Bucci, Cesena 47521, Cesena, Italy

Identyfikatory

DOI

10.31883/pjfns/141430