High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids
Enrique Sentandreu, Carla M. Stinco, Isabel M. Vicario, Paula Mapelli‐Brahm, J.L. Navarro, Antonio J. Meléndez‐Martínez
Topics & Concepts
CarotenoidFood sciencePasteurizationChemistryHomogenization (climate)Ascorbic acidAntioxidantBiochemistryBiologyBiodiversityEcologyMicrobial Inactivation MethodsProteins in Food SystemsMicroencapsulation and Drying Processes