High-Power Ultrasound in Gas Phase: Effects on the Bioactive Compounds Release from Red Bell Pepper during In Vitro Gastrointestinal Digestion
High-power ultrasound in gas-phase (28.8 kW/m<sup>3</sup> for 120 min at 17.5 ± 0.3 °C) has been evaluated as a pre-treatment to enhance the release of antioxidants and phenolic compounds from red bell pepper during digestion. The moisture content decreased (34 ± 4%) while both the antio...
Wedi'i Gadw mewn:
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MDPI AG,
2023-02-01T00:00:00Z.
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Ychwanegu Tag
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