Cilla, Antonio; Alegria, Arnparo; de Ancos, Begona; Sanchez-Moreno, Concepcion; Cano, M.P.; Plaza, Lucia; Clemente Marín, Gonzalo; Lagarda, Maria J.; Barbera, Reyes(American Chemical Society, 2012-07-25)
[EN] A study was made of the effect of high-pressure processing (HPP) and thermal treatment (TT) on plant bioactive compounds (tocopherols, carotenoids, and ascorbic acid) in 12 fruit juice-milk beverages and of how the ...
[EN] Background
In vitro digestion models show great promise in facilitating the rationale design of foods. This paper provides a look into the current state of the art and outlines possible future paths for developments ...
Eight fruit beverages containing grape, orange and apricot, with/without iron and/or zinc and with/without milk added were analyzed for total antioxidant capacity (ORAC and TEAC methods), ascorbic acid content, and total ...