Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes

(2013) Agnese Panozzo et al.   FOOD CHEMISTRY

Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems

(2013) Paola Palmero et al.   FOOD CHEMISTRY

Investigating the role of pectin in carrot cell wall changes during thermal processing: A microscopic approach

(2013) Albert Ribas-Agustí et al.   Innovative Food Science & Emerging Technologies

The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

(2012) Katlijn R. N. Moelants et al.   Food and Bioprocess Technology

Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

(2012) Ralf M. Schweiggert et al.   FOOD CHEMISTRY

Physical barriers to carotenoid bioaccessibility. Ultrastructure survey of chromoplast and cell wall morphology in nine carotenoid-containing fruits and vegetables

(2012) Jennifer Jeffery et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Combined Pressure–Temperature Effects on Carotenoid Retention and Bioaccessibility in Tomato Juice

(2011) Rockendra Gupta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

(2011) Cecilia A. Svelander et al.   JOURNAL OF FOOD SCIENCE

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

(2010) Ines Colle et al.   FOOD RESEARCH INTERNATIONAL

Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?

(2010) Stefanie Christiaens et al.   FOOD RESEARCH INTERNATIONAL

Effect of Carrot (Daucus carota) Microstructure on Carotene Bioaccessibilty in the Upper Gastrointestinal Tract. 1. In Vitro Simulations of Carrot Digestion

(2010) Elizabeth A. Tydeman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions

(2010) Patricia Lopez-Sanchez et al.   JOURNAL OF FOOD SCIENCE

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

(2010) Sandy Van Buggenhout et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

(2009) Lien Lemmens et al.   FOOD RESEARCH INTERNATIONAL

Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

(2009) Evelina A. Tibäck et al.   JOURNAL OF FOOD SCIENCE

Variability in the content of soluble sugars and cell wall polysaccharides in red‐ripe cherry and high‐pigment tomato cultivars

(2008) Marcello Salvatore Lenucci et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Micellarisation of Carotenoids from Raw and Cooked Vegetables

(2008) L. Ryan et al.   PLANT FOODS FOR HUMAN NUTRITION