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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Dettagli Bibliografici
Pubblicato in:J Food Sci Technol
Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: Springer India 2019
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Original Article
Accesso online: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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