Effect of simulated processing on the antioxidant capacity and in vitro protein digestion of fruit juice-milk beverage model systems

Food Chemistry

Volumn 175, Issue , 2015, Pages 457-464

  He, Zhiyong ^a   Yuan, Bo ^a   Zeng, Maomao ^a   Tao, Guanjun ^a   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Antioxidant capacity; Fruit juice milk beverage; In vitro digestion; pH adjustment; Thermal processing

Indexed keywords

ANTIOXIDANTS; COMPUTER SIMULATION; FRUIT JUICES; FRUITS; PASTEURIZATION; PROTEINS; STERILIZATION (CLEANING); THERMAL PROCESSING (FOODS);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; DIFFERENT EFFECTS; IN-VITRO DIGESTIONS; MILK BEVERAGES; PH ADJUSTMENT; PROTEIN DIGESTION; SYNERGETIC EFFECT;

PH EFFECTS;

CATECHIN; CHLOROGENIC ACID; MILK PROTEIN; PHENOL DERIVATIVE; ANTIOXIDANT;

ABTS RADICAL SCAVENGING ASSAY; ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; DIGESTION; FOOD PROCESSING; FRUIT JUICE; IN VITRO STUDY; MILK; PASTEURIZATION; PH; PROTEIN METABOLISM; SIMULATION; WHEY; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; FOOD HANDLING; FRUIT; PROTEIN DEGRADATION;

ANIMALS; ANTIOXIDANTS; BEVERAGES; CATTLE; FOOD HANDLING; FRUIT; HYDROGEN-ION CONCENTRATION; IN VITRO TECHNIQUES; MILK; PASTEURIZATION; PROTEOLYSIS;

EID: 84918495761     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.007     Document Type: Article

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