High pressure processing and heat sterilization of kale: Impact on extractability, antioxidant capacity and storability of carotenoids and vitamin E-Reference-Cited by-同舟云学术

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High pressure processing and heat sterilization of kale: Impact on extractability, antioxidant capacity and storability of carotenoids and vitamin E

Published:2022-06-17 Issue:4 Volume:1 Page:
ISSN:2702-4288
Container-title:Applied Research
language:en
Short-container-title:Applied Research

Author:

Schmidt Mario¹,Hopfhauer Sofia¹,Schwarzenbolz Uwe²,Böhm Volker¹^ORCID

Affiliation:

1. Institute of Nutritional Sciences ‐ Bioactive Plant Products Research Group Friedrich Schiller University Jena Jena Germany

2. Chair of Food Chemistry, Technische Universität Dresden Dresden Germany

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/appl.202200025

Reference92 articles.

1. Food Processing: Principles and Applications 2nd ed. (Eds: S. Clark S. Jung B. Lamsal) Wiley Blackwell Chichester UK2014.

2. Emerging Technologies in Food Processing

3. New approaches in improving the shelf life of minimally processed fruit and vegetables

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E;Molecules;2024-03-12

2. Effect of Hydrostatic Pressure and Temperature on Extractability and Bioaccessibility of Lipophilic Micronutrients in Kale;ACS Food Science & Technology;2023-05-24

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