Colour and carotenoid changes of pasteurised orange juice during storage

Scheling Wibowo, Liesbeth Vervoort, Jovana Tomić, +6

Food Chemistry

NutritionCarotenoidFood AnalysisFood PreservationPost-harvest Physiology +5

Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

Griet Knockaert, Lien Lemmens, Sandy Van Buggenhout, +2

Food Chemistry

Food ChemistryVegetable ProductionAgricultural ChemistryCarotenoidEngineering +12

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

Ines Colle, Lien Lemmens, Sandy Van Buggenhout, +2

Journal of Food Science

Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots

Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, +1

Journal of Agricultural and Food Chemistry

NutritionCell Wall RuptureEngineeringVitro Mastication TechniqueFood Analysis +19

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

Lien Lemmens, Sandy Van Buggenhout, Indrawati Oey, +2

Food Research International

BiologyFood ChemistryVegetable ProductionCarotenoidEngineering +8

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

Sandy Van Buggenhout, Marie Alminger, Lien Lemmens, +5

Trends in Food Science & Technology

NutritionNutrient BioavailabilityCarotenoidMicrostructural ChangesIn Vitro Fermentation +6

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

Griet Knockaert, K. P. Sudheer, Lien Lemmens, +3

Journal of Agricultural and Food Chemistry

Food ChemistryChemical EngineeringEngineeringCarrot β-Carotene Degradationβ-Carotene Isomerization +11

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

Griet Knockaert, Ans De Roeck, Lien Lemmens, +3

Food Chemistry

Agricultural EconomicsHigh PressureDaucus CarotaFood EngineeringThermal Processing +5

The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

Ines Colle, Sandy Van Buggenhout, Lien Lemmens, +2

Food Research International

Food ChemistryDigestion InfluenceVitro BioaccessibilityFood AnalysisFood Digestion +5

Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility

Ines Colle, Lien Lemmens, Sandy Van Buggenhout, +3

Food Research International

Food ChemistryTomato PulpBiochemistryLycopene BioaccessibilityFood Analysis +6