Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility-Reference-Cited by-同舟云学术

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Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility

Published:2018-12 Issue: Volume:268 Page:594-601
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Campoli Stephanie Suarez,Rojas Meliza Lindsay,do Amaral Jose Eduardo Pedroso Gomes,Canniatti-Brazaca Solange Guidolin,Augusto Pedro Esteves Duarte

Funder

FAPESP

CNPq

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Ascorbic acid stability in fruit juices during thermosonication;Aguilar;Ultrasonics Sonochemistry,2017

2. Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp;Anese;Food Chemistry,2015

3. Lycopene bioaccessibility and bioavailability from processed foods;Anese;Journal of Scientific and Industrial Research,2013

4. Applications of ultrasound in analysis, processing and quality control of food: A review;Awad;Food Research International,2012

5. Comparison of content and in vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam);Berni;Plant Foods for Human Nutrition,2015

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