Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the <i>In Vitro</i> Bioaccessibility of Carotenoids in Valencia Orange (<i>Citrus sinensis</i> (L.) Osbeck) Juice

The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid profile, and on the <i>in vitro</i>...

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Bibliographic Details
Main Authors: Lara Etzbach, Ruth Stolle, Kerstin Anheuser, Volker Herdegen, Andreas Schieber, Fabian Weber
Format: Article
Published: MDPI AG 2020-06-01
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