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

Changes in β-Carotene During Processing of Carrots

“…β-Carotene degradation, however, was still limited at sterilization conditions (Knockaert et al, 2011;Lemmens et al, 2011a). As β-carotene in carrot 1.…”

Industrial scale microwave processing of tomato juice using a novel continuous microwave system

“…This is referred to as bioaccessibility and represents the quantity of nutrients which are released from the food matrix and are accessible for transport into the mucosa (Hedrén et al, 2002). Recently, several studies have used in vitro digestion models to determine the bioaccessibility of several nutrients such as lycopene (Colle et al, 2010), and b-carotene (Knockaert et al, 2011) after processing with novel or conventional technologies. These in vitro models are usually coupled with chromatographic or spectrophotometric methods.…”

“…The determination of the bioaccessibility of bioactive compounds appears to be a more relevant indicator of the nutritional value of foods compared to their concentration in the food matrix (Knockaert et al, 2011). Therefore, understanding how a novel processing technology affects the bioaccessibility of bioactives is important in assessing this technology and to that extend, no data exists in the literature to date.…”

Estimating pressure induced changes in vegetable tissue using in situ electrical conductivity measurement and instrumental analysis

“…High pressure induces lowered b-elimination susceptibility and enhanced pectin cross-linkage (De Roeck et al, 2010). High pressure induced absence of pectin solubilization caused by b-eliminative depolymerisation resulted in better firmness when compared to thermally processed carrot dices (Knockaert et al, 2011). More research is needed to relate biochemical changes with in situ electrical conductivity values and instrumental texture analysis of the test samples.…”