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汁的热化增强的生物可访问性和功能质量:一种体外消化方法

Seydi Yıkmış1, Abdullah Ateş2, Selinay Demirel3

  • 1Department of Food Technology, Tekirdag Namık Kemal University, Tekirdag, Türkiye.

Frontiers in nutrition
|October 8, 2025
PubMed
概括

热,一种新的非热方法,有效地保留了汁中的生物活性成分,提高了它们在消化后的可用性. 这种先进的技术为改善功能性饮料质量的传统热巴氏杀菌提供了有希望的替代方案.

关键词:
生物可访问性 生物可访问性的果汁是一种的果汁.平衡优化器 (EO) 是一种平衡优化器.在体外消化过程中消化.热化 热化 热化

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