Quantifying the influence of thermal process parameters on in vitro β-carotene bioaccessibility: A case study on carrots

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 7, 2011, Pages 3162-3167

  Lemmens, Lien ^a   Colle, Ines J P ^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

[No Author keywords available]

Indexed keywords

BIOACCESSIBILITY; FRACTIONAL CONVERSION; IN-VITRO; KINETIC STUDY; MECHANICAL PROCESSING; PROCESSING TEMPERATURE; STEADY-STATE CONDITION; SYSTEMATIC INVESTIGATIONS; TEMPERATURE DEPENDENT; THERMAL PROCESS; THERMAL PROCESSING;

KINETIC THEORY; RAPID THERMAL ANNEALING;

PROCESSING;

BETA CAROTENE;

BIOAVAILABILITY; CARROT; CHEMISTRY; CONFERENCE PAPER; FOOD HANDLING; HEAT; IN VITRO STUDY; KINETICS; METHODOLOGY; PARTICLE SIZE; PLANT TUBER;

BETA CAROTENE; BIOLOGICAL AVAILABILITY; DAUCUS CAROTA; FOOD HANDLING; HOT TEMPERATURE; KINETICS; PARTICLE SIZE; PLANT TUBERS;

DAUCUS CAROTA;

EID: 79953885693     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104888y     Document Type: Article

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