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...

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Bibliographic Details
Main Authors: Wei Quan, Yadan Tao, Xuejiao Qie, Maomao Zeng, Fang Qin, Jie Chen, Zhiyong He
Format: Article
Published: Elsevier 2020-01-01
Series:Journal of Functional Foods
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464619305572

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