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

High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more complex matrices such as kale. Both the variation of pr...

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Detalles Bibliográficos
Autores principales: Schmidt, Mario, Hopfhauer, Sofia, Schwarzenbolz, Uwe, Böhm, Volker
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615047/
https://www.ncbi.nlm.nih.gov/pubmed/34829561
http://dx.doi.org/10.3390/antiox10111688

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615047/
https://www.ncbi.nlm.nih.gov/pubmed/34829561
http://dx.doi.org/10.3390/antiox10111688

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