Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 3, 2007, Pages 407-412

  Hornero Méndez, Dámaso ^a   Mínguez Mosquera, María Isabel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Bioaccessibility; Bioavailability; Carotenes; Carrots; In vitro digestion; Olive oil

Indexed keywords

BIOACCESSIBILITY; BIOAVAILABILITY; CARROTS; IN VITRO DIGESTION; OLIVE OIL;

ADDITION REACTIONS; BIOSYNTHESIS; ESSENTIAL OILS; MICELLES;

OLEFINS;

DAUCUS CAROTA;

EID: 34447500265     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.03.014     Document Type: Article

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