Browsing Articles publicats (Tecnologia dels Aliments) by Subject "B-Carotene"

Now showing items 1-2 of 2

Novel processing technologies as compared to thermal treatment on the bioaccessibility and caco‑2 cell uptake of carotenoids from tomato and kale-based juices

Zhong, Siqiong; Vendrell Pacheco, Mariona; Heskitt, Brian; Chitchumroonchokchai, Chureeporn; Failla, Mark; Sastry, Sudhir K.; Francis, David M.; Martín Belloso, Olga; Elez Martínez, Pedro; Kopec, Rachel E. (American Chemical Society, 2019)

This research aimed to measure the impact of novel food processing techniques, i.e., pulsed electric field (PEF) and ohmic heating (OH), on carotenoid bioaccessibility and Caco-2 cell uptake from tomato juice and high-pressure ...
The lipid type affects the in vitro digestibility and β-carotene bioaccessibility of liquid or solid lipid nanoparticles

de Abreu Martins, Helena; Artiga Artigas, María; Hilsdorf Piccoli, Roberta; Martín Belloso, Olga; Salvia Trujillo, Laura (Elsevier, 2019-12-13)

olid lipid nanoparticles (SLNs) are emulsion-based carriers of lipophilic bioactive compounds. However, their digestibility may be affected by the solid lipid phase composition. Hence, the aim of this work was to study the ...