Effects of thermal processing on the in vitro bioaccessibility and microstructure of β-carotene in orange-fleshed sweet potato

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 20, 2010, Pages 11090-11096

  Bengtsson, Anton ^a   Brackmann, Christian ^b   Enejder, Annika ^b   Alminger, Marie Larsson ^a   Svanberg, Ulf ^a  

^a Food Science   (Sweden)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

carotene; Bioaccessibility; CARS microscopy; In vitro digestion; Ipomoea batatas; Orange fleshed sweet potato

Indexed keywords

BIOACCESSIBILITY; CARS MICROSCOPY; IN-VITRO; IPOMOEA BATATAS; ORANGE-FLESHED SWEET POTATO;

COHERENT SCATTERING; FIBER OPTICS; PHASE TRANSITIONS; PLANTS (BOTANY); PROCESSING; RAMAN SPECTROSCOPY;

RAMAN SCATTERING;

IPOMOEA BATATAS;

BETA CAROTENE;

BIOLOGICAL MODEL; CHEMISTRY; COOKING; DEVICES; DIGESTION; EVALUATION STUDY; HEAT; HUMAN; METABOLISM; PLANT TUBER; PROCEDURES; SWEET POTATO;

BETA CAROTENE; COOKING; DIGESTION; HOT TEMPERATURE; HUMANS; IPOMOEA BATATAS; MODELS, BIOLOGICAL; PLANT TUBERS;

EID: 78049256477     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1024104     Document Type: Article

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