High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents

Food Chemistry

Volumn 200, Issue , 2016, Pages 107-116

  He, Zhiyong ^a   Tao, Yadan ^a   Zeng, Maomao ^a   Zhang, Shuang ^a   Tao, Guanjun ^a   Qin, Fang ^a   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Bioaccessibility; Fruit juice; High pressure homogenization processing; In vitro digestion; Phenolics; Thermal treatment

Indexed keywords

CITRUS FRUITS; FRUIT JUICES; FRUITS; HEAT TREATMENT;

BIOACCESSIBILITY; ENHANCING EFFECT; FOOD INDUSTRIES; HEALTH BENEFITS; HIGH PRESSURE HOMOGENIZATION; IN-VITRO DIGESTIONS; PHENOLICS; SCAVENGING ACTIVITIES;

HIGH PRESSURE EFFECTS;

APPLE; BOVINE; FOOD INDUSTRY; GRAPE; HUMAN; IN VITRO STUDY; MILK; ORANGE JUICE; SOYBEAN MILK; ANALYSIS; ANIMAL; BEVERAGE; CHEMISTRY; MALUS; PRESSURE; SWEET ORANGE; VITIS;

FOOD ADDITIVE; PHENOL DERIVATIVE;

ANIMALS; BEVERAGES; CATTLE; CITRUS SINENSIS; FOOD ADDITIVES; MALUS; MILK; PHENOLS; PRESSURE; VITIS;

EID: 84954142431     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.045     Document Type: Article

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