Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oil

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 41, 2012, Pages 10312-10319

  Knockaert, Griet ^a   Pulissery, Sudheer K ^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; degradation; isomerization; kinetics; olive oil; thermal processing

Indexed keywords

CARROT; DEGRADATION RATE CONSTANTS; FRACTIONAL CONVERSION; ISOMERIZATION KINETICS; ISOMERIZATION REACTION; OIL PHASE; OLIVE OIL; TEMPERATURE DEPENDENCE;

ACTIVATION ENERGY; DEGRADATION; EMULSIFICATION; ENZYME KINETICS; ISOMERS; KINETICS; RAPID THERMAL ANNEALING; RATE CONSTANTS; THERMAL PROCESSING (FOODS); VEGETABLE OILS;

ISOMERIZATION;

BETA CAROTENE; OLIVE OIL; VEGETABLE OIL;

ARTICLE; CARROT; CHEMISTRY; DRUG STABILITY; EMULSION; FOOD HANDLING; HEAT; ISOMERISM; KINETICS; METHODOLOGY; THERMODYNAMICS;

BETA CAROTENE; DAUCUS CAROTA; DRUG STABILITY; EMULSIONS; FOOD HANDLING; HOT TEMPERATURE; ISOMERISM; KINETICS; PLANT OILS; THERMODYNAMICS;

EID: 84867649134     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3025776     Document Type: Article

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