In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility

In the present work, the bioaccessibility of the main phenolic compounds of a juçara, banana and strawberry homogenized smoothie (control), subjected to pasteurization and sonication, was evaluated. The smoothie was also evaluated in terms of its main chemical and physical characteristics. Pasteuriz...

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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Ribeiro, Leilson de Oliveira, Pinheiro, Ana Cristina Braga, Brígida, Ana Iraidy Santa, Genisheva, Zlatina Asenova, Vicente, António Augusto Martins de Oliveira Soares, Teixeira, José António Couto, de Matta, Virgínia Martins, Freitas, Suely Pereira
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2019
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC6828881/
https://ncbi.nlm.nih.gov/pubmed/31741526
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03974-5
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