High Pressure Homogenization Increases the <i>In Vitro</i> Bioaccessibility of α‐ and β‐Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

Abstract

A better understanding of the correlation between the processing of fruits and vegetables, microstructure and nutrient bioaccessibility can be directly applied in the production of food products with an increased nutritional value.