Effect of UV-C radiation treatment on microbial load and antioxidant capacity in hot pepper, fennel and coriander
Amro B. Hassan, Salah A. Al Maiman, Khitma A. Sir Elkhatim, Nawal A. Elbadr, Sarah Alsulaim, Magdi A. Osman, Isam A. Mohamed Ahmed
Topics & Concepts
Food sciencePepperPreservativeChemistryAntioxidantAntioxidant capacitySpiceHorticultureBiologyBiochemistryEngineeringElectrical engineeringPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementAdvanced Chemical Sensor Technologies