Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisation

European Food Research and Technology

Volumn 236, Issue 1, 2013, Pages 155-163

  Lemmens, Lien ^a   Tchuenche, Emmanuel S ^a   van Loey, Ann M ^a   Hendrickx, Marc E ^a  

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

Author keywords

carotene; High pressure homogenisation; Isomerisation; Kinetics; Mango puree; Thermal processing

Indexed keywords

BETA CAROTENE; CIS-ISOMERS; FRACTIONAL CONVERSION; HIGH TEMPERATURE; HOMOGENISATION; HUMAN HEALTH; ISOMERISATION; MANGO PUREE; PROVITAMIN A; TIME RANGE; TREATMENT TIME;

ENZYME KINETICS; HIGH PRESSURE EFFECTS; ISOMERIZATION; PLANTS (BOTANY); RAPID THERMAL ANNEALING; THERMAL PROCESSING (FOODS); TRACE ELEMENTS;

FRUITS;

EID: 84871920504     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1872-y     Document Type: Article

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