Changes in β-carotene bioaccessibility and concentration during processing of carrot puree-Reference-Cited by-同舟云学术

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Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

Published:2012-07 Issue:1 Volume:133 Page:60-67
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Knockaert Griet,Lemmens Lien,Van Buggenhout Sandy,Hendrickx Marc,Van Loey Ann

Funder

Research Foundation Flanders (FWO)

Research Council K.U. Leuven

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. High hydrostatic pressure and the cell membrane: Stress response of Saccharomyces cerevisiae;Bravim;Annals of the New York Academy of Sciences,2010

2. Structure and properties of carotenoids in relation to function;Britton;The FASEB Journal,1995

3. Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection;Brown;The American Journal of Clinical Nutrition,2004

4. High pressure effects on emulsified fats;Buchheim,1996

5. Changes in functional properties of vegetables induced by high pressure treatment;Butz;Food Research International,2002

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