Effect of orange juices processing on the color, particle size, and bioaccessibility of carotenoids

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 6, 2012, Pages 1447-1455

  Stinco, Carla M ^a   Fernández Vázquez, Rocío ^a   Escudero Gilete, Ma L ^a   Heredia, Francisco J ^a   Meléndez Martínez, Antonio J ^a   Vicario, Isabel M ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BIOACCESSIBILITY; INDUSTRIAL EXTRACTION; INDUSTRIAL SAMPLES; MEAN DIAMETER; ORANGE JUICE; SURFACE AREA; TOTAL CAROTENOIDS; ZEAXANTHIN;

COLOR; PARTICLE SIZE; PARTICLE SIZE ANALYSIS;

PIGMENTS;

CAROTENOID;

ARTICLE; BEVERAGE; BIOAVAILABILITY; CHEMISTRY; COLOR; COMPARATIVE STUDY; FOOD HANDLING; FRUIT; METHODOLOGY; PARTICLE SIZE; PASTEURIZATION; SWEET ORANGE;

BEVERAGES; BIOLOGICAL AVAILABILITY; CAROTENOIDS; CITRUS SINENSIS; COLOR; FOOD HANDLING; FRUIT; PARTICLE SIZE; PASTEURIZATION;

EID: 84856888534     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2043949     Document Type: Article

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