Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic Aspects

Carrot β-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil

(2012) Griet Knockaert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modeling Lycopene Degradation and Isomerization in the Presence of Lipids

(2011) Ines J. P. Colle et al.   Food and Bioprocess Technology

Oxygen Quantification Methods and Application to the Determination of Oxygen Diffusion and Solubility Coefficients in Food

(2011) C. Pénicaud et al.   FOOD REVIEWS INTERNATIONAL

Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

(2011) Caroline Pénicaud et al.   Fruits

STABILITY OF β-CAROTENE IN THERMAL OILS

(2011) DAN QIU et al.   JOURNAL OF FOOD BIOCHEMISTRY

Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils

(2011) Ramón Aparicio-Ruiz et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Insight into β-Carotene Thermal Degradation in Oils with Multiresponse Modeling

(2011) Nawel Achir et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Fruit and vegetables and cancer risk

(2010) T J Key   BRITISH JOURNAL OF CANCER

Factors Influencing the Chemical Stability of Carotenoids in Foods

(2010) Caitlin S. Boon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of cooking on the profile and micellarization of 9-cis-, 13-cis- and all-trans-β-carotene in green vegetables

(2010) Laurie O’Sullivan et al.   FOOD RESEARCH INTERNATIONAL

β-Carotene Isomerization Kinetics during Thermal Treatments of Carrot Puree

(2010) Lien Lemmens et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion

(2010) Ines J. P. Colle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

(2010) Ines Colle et al.   JOURNAL OF FOOD SCIENCE

Changes in lycopene and beta carotene contents in aril and oil of gac fruit during storage

(2009) Dang Thi Tuyet Nhung et al.   FOOD CHEMISTRY

Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color

(2009) Leila Queiroz Zepka et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lycopene Epoxides and Apo-Lycopenals Formed by Chemical Reactions and Autoxidation in Model Systems and Processed Foods

(2009) Evelyn B. Rodriguez et al.   JOURNAL OF FOOD SCIENCE

Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches

(2009) Kristel De Vleeschouwer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Kinetic Modeling of Food Quality: A Critical Review

(2008) Martinus A.J.S. van Boekel   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Cis−Trans Isomerizations of β-Carotene and Lycopene: A Theoretical Study

(2008) Wen-Hsin Guo et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

(2008) Giuseppe Maiani et al.   MOLECULAR NUTRITION & FOOD RESEARCH