1Effect of high pressure homogenization on water-soluble pectin characteristics and bioaccessibility of carotenoids in mixed juice

作者： Wellala C.K.D.; Bi J.; Liu X.; Wu X.; Lyu J.; Liu J.; Liu D.; Guo C.; SCIE（2022版） EI（2022版）

机构： Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture and Rural Affairs; Beijing; 100193; China; Food Research Unit; Department of Agriculture; Ministry of Agriculture; Sri Lanka;

来源：Food Chemistry

关键词： High pressure effects Pigments Acid content Bioaccessibility Effect of high pressure Galacturonic acids High pressure homogenization Methylesterification Mixed juice Total carotenoid bioaccessibility Total carotenoids Water soluble pectins Blending carotenoid galacturonic acid methyl group pectin water carotenoid water Article carrot carrot juice controlled study degradation depolymerization esterification fruit juice high temperature molecular weight peach pressure solubility chemistry food handling fruit Carotenoids Food Handling Fruit Pectins Water

年份：2022