Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products

Recent updates on bioaccessibility of phytonutrients

(2020) Nitasha Thakur et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids

(2020) Enrique Sentandreu et al.   JOURNAL OF CLEANER PRODUCTION

Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound

(2020) Luciedry Matheus de Souza Carvalho et al.   ULTRASONICS SONOCHEMISTRY

In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing

(2020) María Janeth Rodríguez-Roque et al.   Innovative Food Science & Emerging Technologies

Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables

(2019) Tomás Lafarga et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

(2019) Leilson de Oliveira Ribeiro et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of high hydrostatic pressure and thermal treatment on the stability and bioaccessibility of carotenoid and carotenoid esters in astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante)

(2019) M. Pilar Cano et al.   FOOD RESEARCH INTERNATIONAL

Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices

(2019) Siqiong Zhong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds

(2019) Albert Ribas-Agustí et al.   Journal of Functional Foods

Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices

(2019) Wei Quan et al.   Journal of Functional Foods

High pressure homogenization versus ultrasound treatment of tomato juice: Effects on stability and in vitro bioaccessibility of carotenoids

(2019) Wei Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix

(2018) Francesca Bot et al.   FOOD CHEMISTRY

Pulsed Electric Fields enhances calcium infusion for improving the hardness of blanched carrots

(2018) Sze Ying Leong et al.   Innovative Food Science & Emerging Technologies

Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols

(2018) Antonio Cilla et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

(2018) Sandra González-Casado et al.   Food & Function

Pectin structure and particle size modify carotenoid bioaccessibility and uptake by Caco-2 cells in citrus juices vs. concentrates

(2018) Laura Gence et al.   Food & Function

Ultrasound-assisted extraction of carotenoids from mango ( Mangifera indica L. ‘Ataulfo’) by-products on in vitro bioaccessibility

(2018) Gilberto Mercado-Mercado et al.   Food Bioscience

Impact of food matrix components on nutritional and functional properties of fruit-based products

(2018) Ana Oliveira et al.   Current Opinion in Food Science

In Vitro Micellarization and Intestinal Cell Uptake of cis Isomers of Lycopene Exceed Those of All-trans Lycopene

(2018) Mark L. Failla et al.   JOURNAL OF NUTRITION

Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice

(2018) Xuan Liu et al.   CARBOHYDRATE POLYMERS

Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots

(2018) Lorena Zudaire et al.   Food and Bioprocess Technology

Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility

(2018) Lidija Jakobek et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana

(2017) Magdalena Buniowska et al.   FOOD CHEMISTRY

Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice ( Oryza sativa L.)

(2017) Qiang Xia et al.   FOOD CHEMISTRY

Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies

(2017) K.G.L.R. Jayathunge et al.   FOOD CHEMISTRY

Bioaccessibility of phytoene and phytofluene is superior to other carotenoids from selected fruit and vegetable juices

(2017) Paula Mapelli-Brahm et al.   FOOD CHEMISTRY

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

(2017) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Polyphenols associated with dietary fibers in plant foods: molecular interactions and bioaccessibility

(2017) Gustavo A González-Aguilar et al.   Current Opinion in Food Science

High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

(2016) Braulio Cervantes-Paz et al.   FOOD HYDROCOLLOIDS

Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds

(2016) Thatyane Vidal Fonteles et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp

(2015) Monica Anese et al.   FOOD CHEMISTRY

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.)

(2015) Gilberto Mercado-Mercado et al.   Journal of Functional Foods

Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

(2015) María Janeth Rodríguez-Roque et al.   Journal of Functional Foods

In VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility

(2014) M. Alminger et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Role of carotenoid type on the effect of thermal processing on bioaccessibility

(2014) Paola Palmero et al.   FOOD CHEMISTRY

Study of the Time-Course of cis/trans (Z/E) Isomerization of Lycopene, Phytoene, and Phytofluene from Tomato

(2014) Antonio J. Meléndez-Martínez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary factors affecting polyphenol bioavailability

(2014) Torsten Bohn   NUTRITION REVIEWS

In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix

(2014) María Janeth Rodríguez-Roque et al.   Journal of Functional Foods

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes

(2013) Agnese Panozzo et al.   FOOD CHEMISTRY

Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems

(2013) Paola Palmero et al.   FOOD CHEMISTRY

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing

(2012) Griet Knockaert et al.   FOOD CHEMISTRY

Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

(2012) Ralf M. Schweiggert et al.   FOOD CHEMISTRY

Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

(2012) Griet Knockaert et al.   FOOD CHEMISTRY

Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility

(2012) Monica Anese et al.   FOOD CHEMISTRY

Bioaccessibility of Tocopherols, Carotenoids, and Ascorbic Acid from Milk- and Soy-Based Fruit Beverages: Influence of Food Matrix and Processing

(2012) Antonio Cilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relation between Particle Size and Carotenoid Bioaccessibility in Carrot- and Tomato-Derived Suspensions

(2012) Katlijn R. N. Moelants et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carotenoid bioaccessibility from nine raw carotenoid-storing fruits and vegetables using an in vitro model

(2012) Jennifer L Jeffery et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physical barriers to carotenoid bioaccessibility. Ultrastructure survey of chromoplast and cell wall morphology in nine carotenoid-containing fruits and vegetables

(2012) Jennifer Jeffery et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of physicochemical properties of carotenoids on their bioaccessibility, intestinal cell uptake, and blood and tissue concentrations

(2012) Charlotte Sy et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple

(2011) Vilbett Briones-Labarca et al.   FOOD CHEMISTRY

Effect of high hydrostatic pressure on antioxidant capacity, mineral and starch bioaccessibility of a non conventional food: Prosopis chilensis seed

(2011) Vilbett Briones-Labarca et al.   FOOD RESEARCH INTERNATIONAL

Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells

(2011) Antonio Cilla et al.   FOOD RESEARCH INTERNATIONAL

The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants

(2011) Hugo Palafox-Carlos et al.   JOURNAL OF FOOD SCIENCE

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

(2010) Ines Colle et al.   FOOD RESEARCH INTERNATIONAL

Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots

(2010) Lien Lemmens et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY