Lista de obras -

Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisation

Beta-carotene isomerization kinetics during thermal treatments of carrot puree

artículo científico publicado en 2010

Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic Aspects

artículo científico

Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

article

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

article published in 2012

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

Colour and carotenoid changes of pasteurised orange juice during storage

artículo científico publicado en 2014

Effect of Pilot-Scale Aseptic Processing on Tomato Soup Quality Parameters

artículo científico publicado en 2011

Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

artículo científico publicado en 2010

Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)

article

Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility

Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots

article by Tara Grauwet et al published 12 September 2014 in European Food Research and Technology

High pressure pasteurization of apple pieces in syrup: Microbiological shelf-life and quality evolution during refrigerated storage

article by Anne Vercammen et al published October 2012 in Innovative Food Science and Emerging Technologies

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

article

Influence of pilot scale in pack pasteurization and sterilization treatments on nutritional and textural characteristics of carrot pieces

Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments

artículo científico publicado en 2010

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

artículo científico publicado en 2012

Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion.

artículo científico publicado en 2010

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: a case study on differently coloured tomatoes

artículo científico publicado en 2013

Modeling Lycopene Degradation and Isomerization in the Presence of Lipids

Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems

artículo científico publicado en 2013

Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots.

artículo científico publicado en 2010

Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility

Quantifying the Influence of Thermal Process Parameters on in Vitro β-Carotene Bioaccessibility: A Case Study on Carrots

artículo científico publicado en 2011

Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions

artículo científico publicado en 2012

Role of carotenoid type on the effect of thermal processing on bioaccessibility

artículo científico publicado en 2014

Structural design of natural plant-based foods to promote nutritional quality

article

The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

Lista de obras de

Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisation

Beta-carotene isomerization kinetics during thermal treatments of carrot puree

Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic Aspects

Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

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

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

Colour and carotenoid changes of pasteurised orange juice during storage

Effect of Pilot-Scale Aseptic Processing on Tomato Soup Quality Parameters

Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)

Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility

Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots

High pressure pasteurization of apple pieces in syrup: Microbiological shelf-life and quality evolution during refrigerated storage

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

Influence of pilot scale in pack pasteurization and sterilization treatments on nutritional and textural characteristics of carrot pieces

Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments

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

Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion.

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: a case study on differently coloured tomatoes

Modeling Lycopene Degradation and Isomerization in the Presence of Lipids

Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems

Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots.

Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility

Quantifying the Influence of Thermal Process Parameters on in Vitro β-Carotene Bioaccessibility: A Case Study on Carrots

Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions

Role of carotenoid type on the effect of thermal processing on bioaccessibility

Structural design of natural plant-based foods to promote nutritional quality

The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots