Volunteer stratification is more relevant than technological treatment in orange juice flavanone bioavailability

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 1, 2014, Pages 24-27

  Tomás Navarro, María ^a   Vallejo, Fernando ^a   Sentandreu, Enrique ^b   Navarro, Jose L ^b   Tomás Barberán, Francisco A ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

bioavailability; flavanones; orange juice; technological treatments; volunteer stratification

Indexed keywords

BIOAVAILABILITY; CLINICAL STUDY; CLOUD PARTICLE SIZE; FLAVANONES; HIGH PRESSURE HOMOGENIZATION; ORANGE JUICE; TECHNOLOGICAL TREATMENT; URINARY EXCRETION;

BIOCHEMISTRY; FRUIT JUICES; PARTICLE SIZE; CITRUS FRUITS; PHYSIOLOGY;

FLAVONOIDS;

CITRUS;

FLAVANONE; FLAVANONE DERIVATIVE;

ADULT; ANALYSIS; BEVERAGE; BIOAVAILABILITY; CHEMISTRY; CONSUMER ATTITUDE; DEVICES; EVALUATION STUDY; FEMALE; FOOD HANDLING; HUMAN; MALE; METABOLISM; MIDDLE AGED; PRESSURE; PROCEDURES; PSYCHOLOGY; SWEET ORANGE; URINE; VOLUNTEER; YOUNG ADULT;

ADULT; BEVERAGES; BIOLOGICAL AVAILABILITY; CITRUS SINENSIS; CONSUMER BEHAVIOR; FEMALE; FLAVANONES; FOOD HANDLING; HUMANS; MALE; MIDDLE AGED; PRESSURE; VOLUNTEERS; YOUNG ADULT;

EID: 84892171548     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4048989     Document Type: Article

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