Effect of cold plasma technology on minimally processed roasted coffee (Coffea arabica L.) in relation to physicochemical properties, sensorial analysis and antioxidant compounds

The application of cold plasma in the food industry has had an important impact since it causes minimal alterations in nutritional content, does not leave chemical residues and in some cases does not affect the sensory quality of food. The objective of this investigation was to evaluate the physicoc...

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Main Authors: Calderón Santoyo, Montserrat, Casas-Junco, Paloma Patricia, Ragazzo-Sánchez, Juan Arturo, Solís-Pacheco, Josué Raymundo, Aguilar-Uscanga, Blanca Rosa, Sáyago-Ayerdi, Sonia Guadalupe
Format: Online
Language:eng
Published: Universidad de Sonora 2021
Online Access:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1407
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