High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity.

Schmidt, Mario; Hopfhauer, Sofia; Schwarzenbolz, Uwe; Böhm, Volker

Schmidt, Mario; Hopfhauer, Sofia; Schwarzenbolz, Uwe; Böhm, Volker.

Afiliação

Schmidt M; Institute of Nutritional Sciences, Friedrich Schiller University Jena, 07743 Jena, Germany.
Hopfhauer S; Institute of Nutritional Sciences, Friedrich Schiller University Jena, 07743 Jena, Germany.
Schwarzenbolz U; Chair of Food Chemistry, Technische Universität Dresden, 01069 Dresden, Germany.
Böhm V; Institute of Nutritional Sciences, Friedrich Schiller University Jena, 07743 Jena, Germany.

Antioxidants (Basel) ; 10(11)2021 Oct 26.

Article em En | MEDLINE | ID: mdl-34829561

Palavras-chave

digest filtration; high-pressure processing (HPP); in vitro digestion; oxygen radical antioxidant capacity (ORAC); α-tocopherol equivalent antioxidant capacity (αTEAC)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Antioxidants (Basel) Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Alemanha

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