Concentrates from citrus juice obtained by crossflow microfiltration: Guidance of the process considering carotenoid bioaccessibility

Author:

di Corcia Sophie,Dhuique-Mayer Claudie,Dornier Manuel

Funder

Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference62 articles.

1. Cashew apple (Anacardium occidentale L.) extract from by-product of juice processing: A focus on carotenoids;de Abreu;Food Chemistry,2013

2. Bioavailability of β-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges – a randomized cross-over study;Aschoff;Molecular Nutrition & Food Research,2015

3. In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and Orange juices [Citrus sinensis (L.) Osbeck];Aschoff;Journal of Agricultural and Food Chemistry,2015

4. Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds;Barba,2019

5. Degumming and production of soy lecithin, and the cleaning of a ceramic membrane used in the ultrafiltration and diafiltration of crude soybean oil;Basso;Journal of Membrane Science,2009

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