Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange (<i>Citrus sinensis</i> (L.) Osbeck) Juice

• Hauptverfasser: Lara Etzbach (Verfasst von), Ruth Stolle (Verfasst von), Kerstin Anheuser (Verfasst von), Volker Herdegen (Verfasst von), Andreas Schieber (Verfasst von), Fabian Weber (Verfasst von)
• Format: Buch
• Veröffentlicht: MDPI AG, 2020-06-01T00:00:00Z.
• Schlagworte: article
• Online-Zugang: Connect to this object online.

The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid profile, and on the in vitro carotenoid bioacc...