Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the <i>In Vitro</i> Bioaccessibility of Carotenoids in Valencia Orange (<i>Citrus sinensis</i> (L.) Osbeck) Juice.

Etzbach, Lara; Stolle, Ruth; Anheuser, Kerstin; Herdegen, Volker; Schieber, Andreas; Weber, Fabian

Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange (Citrus sinensis (L.) Osbeck) Juice.

Etzbach, Lara; Stolle, Ruth; Anheuser, Kerstin; Herdegen, Volker; Schieber, Andreas; Weber, Fabian.

Afiliação

Etzbach L; Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany.
Stolle R; Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany.
Anheuser K; Eckes-Granini Group GmbH, Ludwig-Eckes-Platz 1, D-55268 Nieder-Olm, Germany.
Herdegen V; Eckes-Granini Group GmbH, Ludwig-Eckes-Platz 1, D-55268 Nieder-Olm, Germany.
Schieber A; Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany.
Weber F; Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany.

Antioxidants (Basel) ; 9(6)2020 Jun 18.

Article em En | MEDLINE | ID: mdl-32570987

Palavras-chave

Citrus sinensis L.; carotenoids; high pressure processing; in vitro bioaccessibility; orange juice; pasteurization; pulsed electric fields; ultrasonication

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Antioxidants (Basel) Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Alemanha

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