Effect of Hydrostatic Pressure and Temperature on Extractability and Bioaccessibility of Lipophilic Micronutrients in Kale-Reference-Cited by-同舟云学术

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Effect of Hydrostatic Pressure and Temperature on Extractability and Bioaccessibility of Lipophilic Micronutrients in Kale

Published:2023-05-24 Issue:6 Volume:3 Page:1122-1135
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Schmidt Mario¹,Hopfhauer Sofia¹,Schneider Fabian²,Ivanovic Jasna³,Schwarzenbolz Uwe⁴,Böhm Volker¹^ORCID

Affiliation:

1. Institute of Nutritional Sciences, Friedrich Schiller University Jena, Dornburger Straße 25-29, Jena 07743, Germany

2. Institute of Ecology & Evolution, Friedrich Schiller University Jena, Philosophenweg 12, Jena 07743, Germany

3. Uhde High Pressure Technologies GmbH, Buschmuehlenstraße 20, Hagen 58093, Germany

4. Chair of Food Chemistry, Technische Universität Dresden, Bergstraße 66, Dresden 01062, Germany

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00117

Reference120 articles.

1. Minimally Processed Foods: Overview

2. Consumer Behaviour towards Organic Ready-to-Eat Meals

3. High Pressure Processing of Food

4. Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

5. High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Production of iron-enriched kale leaves (Brassica oleracea L. var. acephala) utilizing combinations of novel food processing technologies;LWT;2023-09

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