•Fresh blueberries were pretreated by pulsed electric field before osmotic dehydration.•Pretreatment significantly reduced the dehydration time of blueberry samples.•Pretreated samples had the least biochemical degradation.•Pretreated samples maintained high levels of nutritive compounds.•Pretreated and dehydrated fruits showed superior appearance to control samples.
Food Chemistry – Elsevier
Published: Jan 15, 2018
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