Influence of non-thermal processing and storage conditions on the release of health-related compounds after in vitro gastrointestinal digestion of fiber-enriched strawberry juices-Reference-Cited by-同舟云学术

Influence of non-thermal processing and storage conditions on the release of health-related compounds after in vitro gastrointestinal digestion of fiber-enriched strawberry juices

Published:2018-01 Issue: Volume:40 Page:128-136
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Cassani Lucía,Gerbino Esteban,Moreira María del Rosario,Gómez-Zavaglia Andrea

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference37 articles.

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3. Optimization of inulin: Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice;Cassani;LWT-Food Science and Technology,2017

4. Combined use of ultrasound and vanillin to improve quality parameters and safety of strawberry juice enriched with prebiotic fibers;Cassani;Food and Bioprocess Technology,2017

5. Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol;Cassani;LWT-Food Science and Technology,2016

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