Carrot β-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil-Reference-Cited by-同舟云学术

Carrot β-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil

Published:2012-10-08 Issue:41 Volume:60 Page:10312-10319
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Knockaert Griet¹,Pulissery Sudheer K.¹,Lemmens Lien¹,Van Buggenhout Sandy¹,Hendrickx Marc¹,Van Loey Ann¹

Affiliation:

1. Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3025776

Reference28 articles.

1. The potential for the improvement of carotenoid levels in foods and the likely systemic effects

2. Structure and properties of carotenoids in relation to function.

3. The role of carotenoids in the prevention of human pathologies

4. Occurrence of carotenoid cis-isomers in food: Technological, analytical, and nutritional implications

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