Microwave-assisted extraction, encapsulation, and bioaccessibility of carotenoids from organic tomato industry by-product

Author:

Aldana-Heredia Juan Felipe,Hernández-Carrión María,Gómez-Franco Juan David,Narváez-Cuenca Carlos-Eduardo,Sánchez-Camargo Andrea del Pilar

Funder

Uniandes

Publisher

Elsevier BV

Reference64 articles.

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3. Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry;Battino;Food Chemistry,2022

4. A simple UV-vis spectrophotometric method for determination of β-carotene content in raw carrot, sweet potato and supplemented chicken meat nuggets;Biswas;LWT - Food Science and Technology,2011

5. Comparative study of different parts of fruits of Musa sp. on the basis of their antioxidant activity;Chauhan;Der Pharmacia Lettre,2016

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