Effects of cooking on the profile and micellarization of 9-cis-, 13-cis- and all-trans-β-carotene in green vegetables

Food Research International

Volumn 43, Issue 4, 2010, Pages 1130-1135

  O'Sullivan, Laurie ^a   Galvin, Karen ^a   Aisling Aherne, S ^a   O'Brien, Nora M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Carotene isomers; Green vegetables; In vitro digestion; Micellarization

Indexed keywords

CAROTENE ISOMERS; FOOD MATRIXES; IN-VITRO;

ELECTRON TRANSITIONS; ISOMERIZATION; MICELLES; VEGETABLES;

ISOMERS;

BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. ITALICA; SPINACIA OLERACEA;

EID: 77952132870     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.02.012     Document Type: Article

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