Sofia Hopfhauer
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High pressure processing and heat sterilization of kale: Impact on extractability, antioxidant capacity and storability of carotenoids and vitamin E Open
Food process engineering represents a rapidly evolving discipline traditionally focussing on thermal treatments including objectives such as preservation and stabilization. Innovative and gentle preservation techniques such as high‐pressur…
High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity Open
High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in…