Isomerisation of carrot Î²-carotene in presence of oil during thermal and combined thermal/high pressure processing

Article ID	Journal	Published Year	Pages	File Type
7601979	Food Chemistry	2013	6 Pages	PDF

Abstract

âº Research on effect of processing on Î²-carotene isomerisation in presence of oil. âº Thermal processing always results in Î²-carotene isomerisation. âº High pressure (HP) limits Î²-carotene isomerisation in an oil/carrot emulsion. âº HP at 100Â Â°C does not influence Î²-carotene isomerisation in enriched oil phase. âº Î²-Carotene isomerisation in enriched oil phase is temperature insensitive at 700Â MPa.

Keywords

β-carotene Isomerisation Olive oil Carrot Thermal processing High pressure processing

Related Topics

Physical Sciences and Engineering Chemistry Analytical Chemistry

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Isomerisation of carrot Î²-carotene in presence of oil during thermal and combined thermal/high pressure processing

Authors

Griet Knockaert, Sudheer K. Pulissery, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey,