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

Grauwet, Tara; Kebede, Biniam T; Delgado, Rosa M. González; Lemmens, Lien; Manzoni, Filipa; Vervoort, Liesbeth; Hendrickx, Marc; Stephen Elmore, J.; Van Loey, Ann M

doi:10.1007/s00217-014-2319-4

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

Author(s): Tara Grauwet , Biniam T. Kebede , Rosa M. Delgado , Lien Lemmens , Filipa Manzoni , Liesbeth Vervoort , Marc Hendrickx , J. Stephen Elmore , Ann Van Loey

Publication date (Electronic): September 12 2014

Journal: European Food Research and Technology

Publisher: Springer Science and Business Media LLC

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Most cited references 31

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Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

Sara Arscott, Sherry A Tanumihardjo (2010)

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Trolox Equivalent Antioxidant Capacity of Different Geometrical Isomers of α-Carotene, β-Carotene, Lycopene, and Zeaxanthin

Steven J Schwartz, Mario Ferruzzi, Volker Böhm … (2002)

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Advantages of high pressure sterilisation on quality of food products

Paul V Bartels, Robert van den Berg, Bregje Krebbers … (2004)

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Author and article information

Journal

Title: European Food Research and Technology

Abbreviated Title: Eur Food Res Technol

Publisher: Springer Science and Business Media LLC

ISSN (Print): 1438-2377

ISSN (Electronic): 1438-2385

Publication date Created: January 2015

Publication date (Electronic): September 12 2014

Publication date (Print): January 2015

Volume: 240

Issue: 1

Pages: 183-198

Article

DOI: 10.1007/s00217-014-2319-4

SO-VID: b4718784-ed17-4c5b-a48e-c977b360a95b

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

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Fracture and Structural Integrity

Most cited references 31

Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

Trolox Equivalent Antioxidant Capacity of Different Geometrical Isomers of α-Carotene, β-Carotene, Lycopene, and Zeaxanthin

Advantages of high pressure sterilisation on quality of food products

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