Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

Food Chemistry

Volumn 133, Issue 1, 2012, Pages 60-67

  Knockaert, Griet ^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; High pressure homogenisation; High pressure processing; In vitro bioaccessibility; Olive oil; Thermal processing

Indexed keywords

BIOACCESSIBILITY; CELL WALLS; CIS-ISOMERS; HIGH PRESSURE; HIGH PRESSURE PROCESS; HIGH PRESSURE PROCESSING; HIGH TEMPERATURE; HOMOGENISATION; IN VITRO BIOACCESSIBILITY; ISOMERISATION; OIL DROPLETS; OLIVE OIL; PASTEURISATION; POSITIVE EFFECTS; SOLUBILISATION; THERMAL PASTEURISATION;

CYTOLOGY; PASTEURIZATION; THERMAL PROCESSING (FOODS); VEGETABLE OILS;

HIGH PRESSURE EFFECTS;

BETA CAROTENE; OLIVE OIL; PECTIN;

ARTICLE; CARROT; CELL DISRUPTION; CELL WALL; CIS ISOMER; FOOD PROCESSING; HIGH TEMPERATURE; ISOMERIZATION; NONHUMAN; OXIDATION; PASTEURIZATION; PUREE;

DAUCUS CAROTA;

EID: 84857121487     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.066     Document Type: Article

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