Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices
We investigated the effects of high-pressure homogenization processing (HPHP), thermal treatment (TT), and milk matrix (soy, skimmed, or whole milk) on 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) scavenging activity and in vitro bioaccessibility of total and individual phenolics in pomel...
Main Authors: | Wei Quan, Yadan Tao, Xuejiao Qie, Maomao Zeng, Fang Qin, Jie Chen, Zhiyong He |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2020-01-01
|
Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619305572 |
Similar Items
-
Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach
by: Ivelina Deseva, et al.
Published: (2020-02-01) -
Fermentation of tomato juice improves in vitro bioaccessibility of lycopene
by: Yuyan Lu, et al.
Published: (2020-08-01) -
Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds
by: Albert Ribas-Agustí, et al.
Published: (2019-08-01) -
Applying Pulsed Electric Fields to Whole Carrots Enhances the Bioaccessibility of Carotenoid and Phenolic Compounds in Derived Products
by: Gloria López-Gámez, et al.
Published: (2021-06-01) -
Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages
by: María Janeth Rodríguez-Roque, et al.
Published: (2015-04-01)