Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice
Lei Yuan, Fengyun Cheng, Junjie Yi, Shengbao Cai, Xiaojun Liao, Fei Lao, Linyan Zhou
Topics & Concepts
AnthocyaninFood scienceBrowningChemistrySterilization (economics)Vitamin CPascalizationPasteurizationDigestion (alchemy)High pressureChromatographyForeign exchange marketEngineeringEngineering physicsForeign exchangeEconomicsMonetary economicsPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementMicrobial Inactivation Methods