Enhancement of the in vitro bioavailable carotenoid content of a citrus juice combining crossflow microfiltration and high-pressure treatments
Sophie Di Corcia, Manuel Dornier, Laetitia Palmade, Claudie Dhuique‐Mayer
Topics & Concepts
CarotenoidChemistryFood sciencePasteurizationBioavailabilityMicrofiltrationHydrostatic pressureDigestion (alchemy)ChromatographyBiochemistryBiologyMembraneThermodynamicsPhysicsBioinformaticsMicrobial Inactivation MethodsProteins in Food SystemsMicroencapsulation and Drying Processes