Event submissions
Published
10.3390/foods_2020-07658 (registering DOI) This submission belongs to the session 1. Novel Technologies in Food Technology of the event 1st International Electronic Conference on Food Science and Functional Foods
Published date
09 Nov, 2020
Citation
Anna-Sophie Stübler, Lena Böhmker, Andreas Juadjur, Cornelia Rauh, Avi Shpigelman, Kemal Aganovic, Matrix and preservation technology dependent stability and bioaccessibility of strawberry anthocyanins during storage, in Proceedings of 1st International Electronic Conference on Food Science and Functional Foods, 10 November–25 November 2020, MDPI: Basel, Switzerland, doi: 10.3390/foods_2020-07658
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Matrix and preservation technology dependent stability and bioaccessibility of strawberry anthocyanins during storage
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Anna-Sophie Stübler 1
Lena Böhmker 1
Andreas Juadjur 1
Cornelia Rauh 2
Avi Shpigelman 3
Kemal Aganovic 1
1. DIL German Institute of Food Technologies e.V.
2. TU Berlin
3. Technion - Israel Institute of Technology
Abstract
Keywords
anthocyanins
bioaccessibility
pulsed electric fields (PEF)
high pressure processing (HPP)
storage