Use of excipient emulsions for improving the bioaccessibility of antioxidants in tomato sauce.
Sign Up to like & getrecommendations! Published in 2023 at "Food chemistry"
DOI: 10.2139/ssrn.4386159
Abstract: In this study, tomato sauces were prepared by adding different levels of emulsified oil (0, 5, 10, or 20 wt%) to tomato pomace. The effects of adding these excipient emulsions on the concentration, bioaccessibility, and bioactivity… read more here.
Keywords: tomato sauce; bioaccessibility; excipient emulsions; tomato sauces ... See more keywords