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Updated: Feb 13, 2026

Measurement of Carotenoids in Perifovea using the Macular Pigment Reflectometer
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通过空调和烤对番茄进行热处理:对有色和无色胡卜素生物可访问性的影响

Ana M Benítez-González1, Carla M Stinco1, Francisco J Rodríguez-Pulido1

  • 1Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.

Food chemistry
|February 11, 2026
PubMed
概括

空气炸 (AF) 和 (B) 提高了西红中的胡卜素生物可获得性. 无颜色的胡卜素如植物和植物比有颜色的更稳定,AF是一种更节能的方法.

关键词:
在空中炸.烤 烤 烤 烤生物可访问性 生物可访问性生物可用性 生物可用性胡卜素是一种胡卜素.能源消耗 能源消耗是指能源的消耗.可持续的 可持续的茄子 番茄子 番茄子

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