- Changes in β-Carotene During Processing of Carrots(2015)
Auteurs: Griet Knockaert, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey
Pagina's: 11 - 16
- Isomerisation of carrot beta-carotene in presence of oil during thermal and combined thermal/high pressure processing(2013)
Auteurs: Griet Knockaert, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey
Pagina's: 1515 - 1520
- Influence of pilot scale in pack pasteurization and sterilization treatments on nutritional and textural characteristics of carrot pieces(2013)
Auteurs: Lien Lemmens, Ines Colle, Griet Knockaert, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pagina's: 526 - 533
- Effect of thermal and high pressure processing on beta-carotene conversions and bioaccessibility: a study on carrot-based products(2012)
Auteurs: Griet Knockaert, Ann Van Loey
- Carrot beta-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil(2012)
Auteurs: Griet Knockaert, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey
Pagina's: 10312 - 10319
- Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: effect of additional thermal and high pressure processing(2012)
Auteurs: Griet Knockaert, Ines Colle, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey
Pagina's: 1290 - 1297
- Changes in β-carotene bioaccessibility and concentration during processing of carrot puree(2012)
Auteurs: Griet Knockaert, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey
Pagina's: 60 - 67
- Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)(2011)
Auteurs: Griet Knockaert, Ans De Roeck, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey
Pagina's: 903 - 912
- In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes(2010)
Auteurs: Sandy Van Buggenhout, Lien Lemmens, Ines Colle, Griet Knockaert, Katlijn Moelants, Ann Van Loey, Marc Hendrickx
Pagina's: 607 - 618
- Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution(2010)
Auteurs: Ilse Fraeye, Griet Knockaert, Sandy Van Buggenhout, Thomas Duvetter, Marc Hendrickx, Ann Van Loey
Pagina's: 23 - 31