Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice
Seydi Yıkmış, Hayrettin Özer, Okan Levent, Başak Gökçe Çöl, Berna Erdal
Topics & Concepts
Food scienceChemistryBioavailabilityResponse surface methodologyOrganolepticPasteurizationAntioxidantChromatographyBiochemistryPharmacologyMedicinePhytochemicals and Antioxidant ActivitiesMicrobial Inactivation MethodsPomegranate: compositions and health benefits