Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)

Food Chemistry

Volumn 125, Issue 3, 2011, Pages 903-912

  Knockaert, Griet ^a   De Roeck, Ans ^a   Lemmens, Lien ^a   Van Buggenhout, Sandy ^a   Hendrickx, Marc ^a   Van Loey, Ann ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Carotene; Carrot; High pressure processing; In vitro bio accessibility; Structure; Thermal processing

Indexed keywords

CARROT; HIGH PRESSURE PROCESSING; IN-VITRO; STRUCTURE; THERMAL PROCESSING;

ISOMERIZATION; PASTEURIZATION; RAPID THERMAL ANNEALING;

HIGH PRESSURE EFFECTS;

BETA CAROTENE;

ARTICLE; CARROT; FOOD PROCESSING; HARDNESS; HEALTH; ISOMERIZATION; NONHUMAN; PASTEURIZATION; THERMAL STIMULATION;

DAUCUS CAROTA;

EID: 78149414808     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.066     Document Type: Article

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