Effect of Lipid Addition on Carotenoid Bioaccessibility in a Dairy-Based Papaya (<i>Carica Papaya</i>) Beverage-Reference-Cited by-同舟云学术

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Effect of Lipid Addition on Carotenoid Bioaccessibility in a Dairy-Based Papaya (Carica Papaya) Beverage

Published:2024-02-28 Issue:3 Volume:4 Page:586-594
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Cristina Zumbado-Chinchilla¹,Laura Arroyo-Esquivel¹,Marianela Cortés-Muñoz¹²,Ana I. Incer-González¹,Patricia Esquivel¹²

Affiliation:

1. Escuela de Tecnología de Alimentos (School of Food Technology), Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, código postal 11501-2060 San José, Costa Rica

2. Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) (National Centre in Food Science and Technology), Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, código postal 11501-2060 San José, Costa Rica

Funder

Universidad de Costa Rica

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00447

Reference66 articles.

1. Carotenoids bioavailability from foods: From plant pigments to efficient biological activities

2. Review of methods for analysis of carotenoids

3. Carotenoid Deposition in Plant And Animal Foods and Its Impact on Bioavailability

4. FAO. Nutrición Humana en el Mundo en Desarrollo: Capitulo 15: Carencia de Vitamina A.2002,URL http://www.fao.org/docrep/006/w0073s/w0073s00.htm#Contents (accessed 2017-12-20).

5. Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

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