Title: Towards a better understanding of the relationship between the beta-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots
Authors: Lemmens, Lien
Van Buggenhout, Sandy
Oey, Indrawati
Van Loey, Ann
Hendrickx, Marc # ×
Issue Date: Nov-2009
Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science
Series Title: Food Research International vol:42 issue:9 pages:1323-1330
Abstract: The quality of fruit and vegetables based products is affected by processing. Two important parameters to consider are the structural characteristics and the nutritional value. As pectin is a major constituent of plant cell walls. pectin structure engineering can be used as a tool to affect the structural quality of plant based food products. During thermal processing, pectin characteristics are influenced. Recently, it has been highlighted that nutrient bio-accessibility is affected by food structure. The intracellular localization of nutrients implies that their accessibility can be hindered by several structural elements.
ISSN: 0963-9969
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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