Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice
Carla M. Stinco, Enrique Sentandreu, Paula Mapelli‐Brahm, J.L. Navarro, Isabel M. Vicario, Antonio J. Meléndez‐Martínez
Topics & Concepts
PasteurizationCarotenoidFood scienceChemistryHomogenization (climate)Orange juiceBioavailabilityOrange (colour)BiologyBioinformaticsEcologyBiodiversityMicrobial Inactivation MethodsProteins in Food SystemsAntioxidant Activity and Oxidative Stress