Browsing by Subject "Food processing"
Now showing items 1-5 of 5
-
Differences in free amino acid profile of non-thermally treated tomato and strawberry juices
(Elsevier, 2013)The amino acids profiles of tomato and strawberry juices subjected to high intensity pulsed electric fields (HIPEF) treatment were evaluated and compared to those of thermally treated juices. Both HIPEF and thermal treatments ... -
Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
(Taylor & Francis, 2017-08-24)Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix ... -
Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages
(Elsevier, 2015)The effect of food matrix (water-, milk-, or soymilk-fruit juice beverages) and processing [high-intensity pulsed electric fields (HIPEF); high-pressure processing (HPP); and thermal treatment (TT)] on the in vitro ... -
In vitro bioaccessibility of health-related compounds from beverages based on fruit juice, milk or soymilk: Influence of food matrix and processing
(Universitat de Lleida, 2014-05-08) -
Influence of cooking conditions on carotenoid content and stability in porridges prepared from high-carotenoid maize
(Springer, 2017-03-29)Maize is a staple food crop in many developing countries, hence becoming an attractive target for biofortification programs toward populations at risk of micronutrient deficiencies. A South African white endosperm maize ...