High-Power Ultrasound in Gas Phase: Effects on the Bioactive Compounds Release from Red Bell Pepper during In Vitro Gastrointestinal Digestion
Author:
Affiliation:
1. Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa km. 7.5, 07122 Palma de Mallorca, Spain
2. Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, ICYTAC (CONICET-UNC), CC 509, Córdoba 5000, Argentina
Abstract
Funder
Agencia Estatal de Investigación
Balearic Government
Publisher
MDPI AG
Subject
Cell Biology,Clinical Biochemistry,Molecular Biology,Biochemistry,Physiology
Link
https://www.mdpi.com/2076-3921/12/2/356/pdf
Reference46 articles.
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2. High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.);Zukowski;J. Food Eng.,2019
3. Study of Physicochemical Properties of Dried Kiwifruits Using the Natural Hypertonic Solution in Ultrasound-assisted Osmotic Dehydration as PretreatmentInt;Roueita;J. Fruit Sci.,2020
4. Optimization of ultrasound pretreatment and enzymatic hydrolysis of wheat straw: From lab to semi-industrial scale;Grillo;J. Clean. Prod.,2022
5. Gallo, M., Ferrara, L., and Naviglio, D. (2018). Application of Ultrasound in Food Science and Technology: A Perspective. Foods, 7.
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1. Effect of ultrasonication on food bioactive compounds and their bio-accessibility: A review;Journal of Food Composition and Analysis;2024-02
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