Likewise, quality attributes and microstructure were analyzed. Purees were in vitro digested, carotenoid and phenolic content and bioaccessibility were determined. Fractions of such puree were differently treated: subjected to PEF (5 pulses of 3.5 kV cm −1) (PEF) thermally treated (70 ☌ for 10 min) (T) or first PEF treated and then thermally treated (PEF/T). The impact of pulsed electric fields (PEF) and their combination with a thermal treatment on the bioaccessibility of phenolic and carotenoid compounds in oil-added carrot puree (5 %) was investigated.
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