Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization-Reference-Cited by-同舟云学术

Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization

Published:2019 Issue:11 Volume:10 Page:7366-7377
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Alongi Marilisa¹²³⁴⁵^ORCID,Verardo Giancarlo¹²³⁴⁵,Gorassini Andrea⁶⁴⁵⁷,Lemos M. Adilia⁸⁹¹⁰¹¹,Hungerford Graham¹²¹³¹¹¹⁴¹⁵,Cortella Giovanni¹⁶⁴⁵⁷,Anese Monica¹²³⁴⁵

Affiliation:

1. Department of Agricultural

2. Food

3. Environmental and Animal Sciences

4. University of Udine

5. 33100 Udine

6. Department of Humanities and Cultural Heritage

7. Italy

8. School of Applied Sciences

9. Division of Engineering and Food Science

10. DD1 1HG Dundee

11. UK

12. Horiba Jobin Yvon IBH Ltd

13. Glasgow G3 8HB

14. Department of Physics

15. SUPA

16. Polytechnic Department of Engineering and Architecture

Abstract

Thermal (T) and ultrasound (US) pasteurization processes were applied to apple juice and the phenolic compounds (TPC) were quantified before and after in vitro digestion by HPLC-DAD-ESI-MSⁿ, with their bioaccessibility ascertained.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01762C

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