Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing.

Liu, Xuan

Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing. [electronic resource] - Journal of agricultural and food chemistry Sep 2015 - 8534-43 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.

1520-5118

10.1021/acs.jafc.5b04217 doi


Biological Availability
Carotenoids--chemistry
Cooking
Emulsions--chemistry
Excipients--chemistry
Gastrointestinal Tract--chemistry
Hot Temperature
Humans
Models, Biological
Piper nigrum--chemistry
Plant Extracts--chemistry