Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments-Reference-Cited by-同舟云学术

Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments

Published:2022-01 Issue: Volume:154 Page:112780
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ramírez-Melo Lisette Monsibaez,Cruz-Cansino Nelly del Socorro,Delgado-Olivares Luis,Ramírez-Moreno Esther,Zafra-Rojas Quinatzin Yadira,Hernández-Traspeña José Luis,Suárez-Jacobo Ángela

Publisher

Elsevier BV

Subject

Food Science

Reference77 articles.

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3. Effects of thermosonication and orange by‐products extracts on quality attributes of carrot (Daucus carota) juice during storage;Adiamo;International Journal of Food Science and Technology,2017

4. Optimization of anthocyanins extraction from black carrot pomace with thermosonication;Agcam;Food Chemistry,2017

5. Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility;Anese;Food Chemistry,2013

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