Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota) |
| |
| Authors: | Griet Knockaert Ans De RoeckLien Lemmens Sandy Van BuggenhoutMarc Hendrickx Ann Van Loey |
| |
| Affiliation: | 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 |
| |
| Abstract: | In the present study, the effect of thermal and equivalent high pressure processes on structural (texture and microstructure) and health-related (total β-carotene concentration, β-carotene isomerisation and β-carotene bio-accessibility) properties of carrots was investigated. Both a mild and strong pasteurisation process and a sterilisation process were considered. |
| |
| Keywords: | β-Carotene Carrot In vitro bio-accessibility Structure Thermal processing High pressure processing |
| 本文献已被 ScienceDirect 等数据库收录！ |
