High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity

• Autori principali: Mario Schmidt (Autore), Sofia Hopfhauer (Autore), Uwe Schwarzenbolz (Autore), Volker Böhm (Autore)
• Natura: Libro
• Pubblicazione: MDPI AG, 2021-10-01T00:00:00Z.
• Soggetti: article
• Accesso online: Connect to this object online.

High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more complex matrices such as kale. Both the variation of pr...