High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

Journal of Food Science

Volumn 76, Issue 9, 2011, Pages

  Svelander, Cecilia A ^a   Lopez Sanchez, Patricia ^b   Pudney, Paul D A ^c   Schumm, Stephan ^b   Alminger, Marie A G ^a  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^c UNILEVER RESEARCH   (United Kingdom)

Author keywords

Ascorbic acid; Bioavailability; Carotenoids; High pressure homogenization; Microstructure

Indexed keywords

ALPHA CAROTENE; ALPHA-CAROTENE; ASCORBIC ACID; BETA CAROTENE; CAROTENOID; LYCOPENE;

ARTICLE; CARROT; CELL STRAIN CACO 2; CHEMISTRY; EMULSION; FOOD HANDLING; HEAT; HUMAN; METHODOLOGY; MICELLE; NUTRITIONAL VALUE; PRESSURE; RAMAN SPECTROMETRY; TOMATO;

ASCORBIC ACID; BETA CAROTENE; CACO-2 CELLS; CAROTENOIDS; DAUCUS CAROTA; EMULSIONS; FOOD HANDLING; HOT TEMPERATURE; HUMANS; LYCOPERSICON ESCULENTUM; MICELLES; NUTRITIVE VALUE; PRESSURE; SPECTRUM ANALYSIS, RAMAN;

DAUCUS CAROTA; LYCOPERSICON ESCULENTUM;

EID: 80955137932     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02418.x     Document Type: Article

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