- 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
- Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions(2012)
Auteurs: Katlijn Moelants, Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pagina's: 11995 - 12003
- 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
- B-Carotene conversions and bioaccessibility as influenced by thermal processing: a case study on carrots(2011)
Auteurs: Lien Lemmens, Marc Hendrickx, Ann Van Loey
- Effect of pilot scale aseptic processing on tomato soup quality parameters(2011)
Auteurs: Ines Colle, Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pagina's: C714 - C723
- 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
- Quantifying the influence of thermal process parameters on the in vitro beta-carotene bioaccessibility: A case study on carrots(2011)
Auteurs: Lien Lemmens, Ines Colle, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pagina's: 3162 - 3167
- Particle size reduction leading to cell wall rupture is more important for the beta-carotene bio-accessibility of raw compared to thermally processed carrots(2010)
Auteurs: Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pagina's: 12769 - 12776
- Lycopene degradation and isomerization kinetics during thermal processing of an olive/tomato emulsion(2010)
Auteurs: Ines Colle, Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pagina's: 12784 - 12789
- 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