Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization

Food Chemistry

Volumn 199, Issue , 2016, Pages 423-432

  Palmero, Paola ^a   Panozzo, Agnese ^a   Colle, Ines ^a   Chigwedere, Claire ^a   Hendrickx, Marc ^a   Van Loey, Ann ^a  

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

Author keywords

Bioaccessibility; Carotenoid; High pressure homogenization; Tomato based model systems; Viscosity

Indexed keywords

FRUITS; PIGMENTS; VISCOSITY;

BIOACCESSIBILITY; CAROTENOID; EFFECT OF HIGH PRESSURE; HIGH PRESSURE HOMOGENIZATION; MODEL SYSTEM;

HIGH PRESSURE EFFECTS;

BETA CAROTENE; CARBOXYLIC ACID; CAROTENOID; LYCOPENE;

ARTICLE; CAROTENOID BIOACCESSIBILITY; CELL ACTIVITY; CELL FRACTIONATION; FOOD PROCESSING; HIGH PRESSURE HOMOGENIZATION; IN VITRO STUDY; LYCOPERSICON ESCULENTUM LORENZON; LYCOPERSICON ESCULENTUM PRUNUS; TOMATO; VISCOSITY; CELL WALL; CHEMISTRY; PRESSURE;

CAROTENOIDS; CELL WALL; LYCOPERSICON ESCULENTUM; PRESSURE; VISCOSITY;

EID: 84954568592     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.062     Document Type: Article

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