Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp.

Xing, Ying; Wang, Kunhua; Zhang, Mengyao; Law, Chung-Lim; Lei, Hongjie; Wang, Jun; Xu, Huaide

Xing, Ying; Wang, Kunhua; Zhang, Mengyao; Law, Chung-Lim; Lei, Hongjie; Wang, Jun; Xu, Huaide.

Afiliación

Xing Y; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Life Science, Yuncheng University, Yuncheng, Shanxi 044000, China.
Wang K; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Zhang M; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Law CL; Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia Campus, Selangor, Malaysia.
Lei H; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Wang J; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Xu H; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: huaide_xu@163.com.

Food Chem ; 424: 136456, 2023 Oct 30.

Article en En | MEDLINE | ID: mdl-37267648

Asunto(s)

Fragaria; Antocianinas/química; Pectinas/química; Digestión; Relación Estructura-Actividad; Agua/química

Palabras clave

Anthocyanins; Digestive stability; Pectin; Processing; Strawberry pulp

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Fragaria Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China