Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips-Reference-Cited by-同舟云学术

Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

Published:2020-07-09 Issue:13 Volume:100 Page:4858-4869
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Yi Jianyong¹,Zhao Yuanyuan¹,Bi Jinfeng¹^ORCID,Hou Chunhui¹,Peng Jian¹²,Guo Yuxia¹

Affiliation:

1. Key Laboratory of Agro‐Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural AffairsChinese Academy of Agricultural Sciences Beijing China

2. Guangdong Key Laboratory of Agricultural Products Processing, Sericultural and Agri‐Food Research InstituteGuangdong Academy of Agricultural Sciences Guangzhou China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10546

Reference41 articles.

1. Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying

2. Absorption and Function of Dietary Carotenoids

3. Carotenoid bioaccessibility from nine raw carotenoid-storing fruits and vegetables using an in vitro model

4. Carotenoid transfer to oil upon high pressure homogenisation of tomato and carrot based matrices

5. Food Microstructure Affects the Bioavailability of Several Nutrients

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