High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity
High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more complex matrices such as kale. Both the variation of pr...
Enregistré dans:
Auteurs principaux: | , , , |
---|---|
Format: | article |
Langue: | EN |
Publié: |
MDPI AG
2021
|
Sujets: | |
Accès en ligne: | https://doaj.org/article/01e3e7533b4f423fb013efa5baf06c8d |
Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|