Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein-and polyphenol-rich juice systems

摘要

Due to health-beneficial effects of polyphenols, their stability and bioaccessibility in strawberry puree as influenced by processing (thermal, pulsed electric field (PEF), high pressure processing (HPP)) and by combination with relatively protein-rich vegetable juice (kale) was investigated.