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Food & Function

Linking the chemistry and physics of food with health and nutrition


Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages

Corresponding authors
Department of Food Technology, University of Lleida, Agrotecnio Center, Av. Alcalde Rovira Roure 191, Lleida, Spain
E-mail: omartin@tecal.udl.es
Fax: +34 973 702596
Tel: +34 973 702593
Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/José Antonio Novais 10, 28040 Madrid, Spain
Fax: +34-91-5493627
Tel: +34-91-5492300
Department of Food Biotechnology and Microbiology, Institute of Food Science Research (CIAL, SIC-UAM), C/Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
Fax: +34-91-0017905
Tel: +34-91-0017900
Food Funct., 2016,7, 380-389

DOI: 10.1039/C5FO01060H
Received 02 Sep 2015, Accepted 06 Oct 2015
First published online 12 Oct 2015

This article is part of themed collection: Most accessed Food & Function articles in 2016
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