Effect of High Hydrostatic Pressure on the Extractability and Bioaccessibility of Carotenoids and Their Esters from Papaya (Carica papaya L.) and Its Impact on Tissue Microstructure

High hydrostatic pressure (HHP) is a non-thermal technology widely used in the industry to extend food shelf-life and it has been proven to enhance the extractability of secondary metabolites, such as carotenoids, in plant foods. In this study, fresh-cut papaya pulp of varieties (Sweet Mary, Alicia...

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Detalles Bibliográficos
Autores principales: Lara-Abia, Sara, Welti-Chanes, Jorge, Cano, M. Pilar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535580/
https://www.ncbi.nlm.nih.gov/pubmed/34681484
http://dx.doi.org/10.3390/foods10102435

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535580/
https://www.ncbi.nlm.nih.gov/pubmed/34681484
http://dx.doi.org/10.3390/foods10102435

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