Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 24, 2010, Pages 12769-12776

  Lemmens, Lien ^a   Van Buggenhout, Sandy ^a   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

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

Author keywords

all E Carotene bioaccessibility; in vitro digestion models; mastication; particle size; thermal processing

Indexed keywords

AVERAGE PARTICLE SIZE DISTRIBUTIONS; BIOACCESSIBILITY; CELL CLUSTERS; CELL WALLS; DIFFERENT SIZES; IN-VITRO; KEY FACTORS; MECHANICAL BREAKDOWN; NUTRITIONAL VALUE; PARTICLE SIZE REDUCTION; SCIENTIFIC KNOWLEDGE; STRUCTURAL CHANGE; THERMAL PROCESSING;

BIOCHEMISTRY; FOOD PRODUCTS; MASTICATION; NUTRIENTS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; RAPID THERMAL ANNEALING;

PHYSIOLOGICAL MODELS;

BETA CAROTENE; PLANT EXTRACT;

ARTICLE; BIOAVAILABILITY; CARROT; CELL WALL; CHEMISTRY; COMPARATIVE STUDY; DIGESTION; FOOD HANDLING; HEAT; HUMAN; METHODOLOGY; PARTICLE SIZE;

BETA CAROTENE; BIOLOGICAL AVAILABILITY; CELL WALL; DAUCUS CAROTA; DIGESTION; FOOD HANDLING; HOT TEMPERATURE; HUMANS; PARTICLE SIZE; PLANT EXTRACTS;

DAUCUS CAROTA;

EID: 78650399829     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102554h     Document Type: Article

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