Changes in the bioaccessibility of citrus polyphenols during industrial freezing process

Summary Citrus fruits can be consumed fresh or they can be subjected to various processes including freezing to extend their shelf life. The aim of the current study was to evaluate the bioaccessibility of polyphenols in samples collected at different stages of the industrial freezing process of ora...

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Veröffentlicht in:	International journal of food science & technology 2023-11, Vol.58 (11), p.5819-5828
Hauptverfasser:	Ozdemirli, Nurdan, Kamiloglu, Senem
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioavailability Citrus fruits Flavonoids Food preservation Freezing Fruits Grapefruit Grapefruit (Citrus paradisi L.) hesperidin in vitro digestion individual quick freezing Liquid chromatography naringin orange (Citrus sinensis L.) Oranges Phenolic acids Phenols Polyphenols Shelf life Spectrophotometry
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