Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies

[Display omitted] •Electron beam irradiation inactivated Lactobacillus plantarum thoroughly.•High pressure processing increased extractable phenolics and carotenoids contents.•High pressure processing improved antioxidant capacity of fermented cabbage sauce.•Non-thermal processing was more beneficia...

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Veröffentlicht in:	Food research international 2024-01, Vol.176, p.113803-113803, Article 113803
Hauptverfasser:	Guo, Jiayu, Jike, Xiaolan, Wu, Caiyun, Liu, Li, Wang, Chengxin, Xu, Kang, Li, Bing, Xu, Huaide, Lei, Hongjie
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant capacities Chinese cabbage sauce Electron beam irradiation High pressure processing Thermal treatments Volatile compounds
Online-Zugang:	Volltext
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