Effect of simulated processing on the antioxidant capacity and in vitro protein digestion of fruit juice-milk beverage model systems
作者： Zhiyong He , Bo Yuan , Maomao Zeng , Guanjun Tao , Jie Chen
DOI: 10.1016/J.FOODCHEM.2014.12.007
关键词:
摘要: Abstract The effects of simulated processing (pH adjustment and thermal treatment) on the antioxidant capacity in vitro protein digestion fruit juice-milk beverage (FJMB) models consisting whey (WP), chlorogenic acid (CHA) or catechin (CAT) were investigated. Results indicated that CAT was more susceptible to than CHA, showed a significant (p 0.05) by pasteurization, whereas sterilization initially accelerated WP but did not change its overall digestibility.
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