| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540863 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Research on processing to improve β-carotene bioaccessibility in carrot puree. ⺠Thermal treatment combined with oil best way to improve β-carotene bioaccessibility. ⺠Thermal treatment also results in the highest formation of isomers. ⺠High pressure processing could never improve β-carotene bioaccessibility.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Griet Knockaert, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey,