Process optimisation, nutrient stability and digestibility of green powder from spinach juice
The lipid group in food sciences at the University of Nottingham has recognised that ‘Chloroplast-Rich Fraction’ (CRF) are nutrients-rich. The removal of cell wall should increase its bioaccessibility. The quality of chloroplasts recovered using a blending and a screw-slow-juicing were compared. N...
| Main Author: | |
|---|---|
| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2019
|
| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/57074/ |