Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages-Reference-Cited by-同舟云学术

Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages

Published:2016 Issue:1 Volume:7 Page:380-389
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Rodríguez-Roque María Janeth¹²³⁴⁵,de Ancos Begoña⁶⁷⁸⁹¹⁰,Sánchez-Vega Rogelio¹²³⁴⁵,Sánchez-Moreno Concepción⁶⁷⁸⁹¹⁰,Cano M. Pilar¹¹¹²¹³¹⁴⁵,Elez-Martínez Pedro¹²³⁴⁵,Martín-Belloso Olga¹²³⁴⁵

Affiliation:

1. Department of Food Technology

2. University of Lleida

3. Agrotecnio Center

4. Lleida

5. Spain

6. Department of Characterization

7. Quality and Safety

8. Institute of Food Science

9. Technology and Nutrition (ICTAN)

10. Spanish National Research Council (CSIC)

11. Department of Food Biotechnology and Microbiology

12. Institute of Food Science Research (CIAL

13. SIC-UAM)

14. 28049 Madrid

Abstract

Food matrix and food processing are factors of importance in designing food and beverages with a high content of bioaccessible carotenoids.

Funder

Ministerio de Economía y Competitividad

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01060H

Reference50 articles.

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4. M. J. Rodríguez-Roque , In vitro bioaccessibility of health-related compounds from beverages based on fruit juice, milk or soymilk: Influence of food matrix and processing, University of Lleida, 2014

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

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