Effect of high pressure homogenization on water-soluble pectin characteristics and bioaccessibility of carotenoids in mixed juice
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of high pressure homogenization on water-soluble pectin characteristics and bioaccessibility of carotenoids in mixed juice
Authors
Keywords
High pressure homogenization, Mixed juice, Water-soluble pectin, Total carotenoid bioaccessibility
Journal
FOOD CHEMISTRY
Volume 371, Issue -, Pages 131073
Publisher
Elsevier BV
Online
2021-09-08
DOI
10.1016/j.foodchem.2021.131073
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Juice related water-soluble pectin characteristics and bioaccessibility of bioactive compounds in oil and emulsion incorporated mixed juice processed by high pressure homogenization
- (2019) Chandi Kanchana Deepali Wellala et al. FOOD HYDROCOLLOIDS
- Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices
- (2019) Chandi Kanchana Deepali Wellala et al. Innovative Food Science & Emerging Technologies
- Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions
- (2018) S.H.E. Verkempinck et al. FOOD CHEMISTRY
- In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées
- (2018) Jihan Santanina J. Santiago et al. FOOD HYDROCOLLOIDS
- Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions
- (2018) Jihan Santanina J. Santiago et al. FOOD HYDROCOLLOIDS
- The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure
- (2017) Jihan Santanina J. Santiago et al. Innovative Food Science & Emerging Technologies
- Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization
- (2016) Paola Palmero 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
- Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit ( Passiflora tripartita var. mollissima ) pectins
- (2016) Mauricio Espinal-Ruiz et al. FOOD HYDROCOLLOIDS
- Deliberate processing of carrot purées entails tailored serum pectin structures
- (2016) Jihan Santanina J. Santiago et al. Innovative Food Science & Emerging Technologies
- The effect of high pressure homogenization on pectin: Importance of pectin source and pH
- (2015) Avi Shpigelman et al. FOOD HYDROCOLLOIDS
- The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions
- (2015) Tina A.J. Verrijssen et al. FOOD HYDROCOLLOIDS
- Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans ( Phaseolus vulgaris )
- (2014) Daniel M. Njoroge et al. FOOD RESEARCH INTERNATIONAL
- The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions
- (2014) Tina A.J. Verrijssen et al. FOOD RESEARCH INTERNATIONAL
- The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)
- (2014) Thiago Soares Leite et al. Innovative Food Science & Emerging Technologies
- Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions
- (2014) Mauricio Espinal-Ruiz et al. Food & Function
- A standardised static in vitro digestion method suitable for food – an international consensus
- (2014) M. Minekus et al. Food & Function
- 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
- The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera
- (2012) Katlijn R. N. Moelants et al. Food and Bioprocess Technology
- 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
- In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée
- (2012) Stefanie Christiaens et al. FOOD CHEMISTRY
- Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses
- (2011) Ken Houben et al. CARBOHYDRATE RESEARCH
- Comparison of polysaccharide degradations by dynamic high-pressure homogenization
- (2011) A. Villay et al. FOOD HYDROCOLLOIDS
- Carotenoids bioavailability from foods: From plant pigments to efficient biological activities
- (2011) Elisabet Fernández-García et al. FOOD RESEARCH INTERNATIONAL
- PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION
- (2011) HANNA BENGTSSON et al. JOURNAL OF TEXTURE STUDIES
- 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
- Pectins in Processed Fruits and Vegetables: Part II-Structure-Function Relationships
- (2009) D.N. Sila et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots
- (2009) Lien Lemmens et al. FOOD RESEARCH INTERNATIONAL
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started