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Volumn 7, Issue 1, 2016, Pages 380-389
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Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages
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Author keywords
[No Author keywords available]
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Indexed keywords
ANTIOXIDANTS;
BEVERAGES;
BIOACTIVITY;
ELECTRIC FIELDS;
FOOD PROCESSING;
FRUIT JUICES;
FRUITS;
HIGH PRESSURE EFFECTS;
PIGMENTS;
PLANTS (BOTANY);
BIOACCESSIBILITY;
DIGESTIVE TRACT;
FOOD MATRIXES;
FUNCTIONAL BEVERAGES;
GASTROINTESTINAL TRACT;
HIGH PRESSURE PROCESSING;
HIGH-INTENSITY PULSED ELECTRIC FIELDS;
LIPOPHILIC ANTIOXIDANTS;
THERMAL PROCESSING (FOODS);
ANTIOXIDANT;
CAROTENOID;
ACTINIDIA;
ANALYSIS;
ANANAS;
ANIMAL;
BIOAVAILABILITY;
CHEMISTRY;
ELECTROCHEMISTRY;
FOOD HANDLING;
FRUIT AND VEGETABLE JUICE;
HEAT;
MANGIFERA;
METABOLISM;
MILK;
PROCEDURES;
SOYBEAN MILK;
SWEET ORANGE;
ACTINIDIA;
ANANAS;
ANIMALS;
ANTIOXIDANTS;
BIOLOGICAL AVAILABILITY;
CAROTENOIDS;
CITRUS SINENSIS;
ELECTROCHEMISTRY;
FOOD HANDLING;
FRUIT AND VEGETABLE JUICES;
HOT TEMPERATURE;
MANGIFERA;
MILK;
SOY MILK;
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EID: 84956668660
PISSN: 20426496
EISSN: 2042650X
Source Type: Journal
DOI: 10.1039/c5fo01060h Document Type: Article |
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Times cited : (74)
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References (50)
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