Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic Aspects

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 11, 2016, Pages 1844-1855

  Colle, Ines J P ^a   Lemmens, Lien ^a   Knockaert, Griet ^a   Van Loey, Ann ^a   Hendrickx, Marc ^a  

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

Author keywords

Kinetics; lycopene; multi response modeling; single response modeling; carotene

Indexed keywords

ENZYME KINETICS; FOOD PROCESSING; ISOMERIZATION; ISOMERS; KINETIC PARAMETERS; KINETIC THEORY; MASS TRANSFER; PIGMENTS; REACTION KINETICS;

CAROTENE DEGRADATIONS; COMPLEX FOOD SYSTEM; DESIGN AND OPTIMIZATION; LYCOPENES; MASS TRANSFER MODELS; MULTIRESPONSE; REACTION PATHWAYS; RESPONSE MODEL;

KINETICS;

BETA CAROTENE; CAROTENOID; LYCOPENE;

CHEMISTRY; FOOD HANDLING; HEAT; ISOMERISM; THEORETICAL MODEL; TOMATO;

BETA CAROTENE; CAROTENOIDS; FOOD HANDLING; HOT TEMPERATURE; ISOMERISM; LYCOPENE; LYCOPERSICON ESCULENTUM; MODELS, THEORETICAL;

EID: 84976315481     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.790779     Document Type: Article

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