The relation between the in vitro bioaccessibility of -carotene and structural characteristics of carrot pieces during thermal processing (sterilization and pasteurization) in a retort

Abadi Gebre Mezgebe

doi:10.5897/AJFSX11.005

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Review

The relation between the in vitro bioaccessibility of Î²-carotene and structural characteristics of carrot pieces during thermal processing (sterilization and pasteurization) in a retort

Abadi Gebre Mezgebe

Institute of Nutrition, Food Science and Technology College of Agriculture, Hawassa University Piassa Street 05, Hawassa, Ethiopia
Email: [email protected]

Article Number - B3B00C810999
Vol.5(16), pp. 845 - 850 , December 2011
https://doi.org/10.5897/AJFSX11.005

Accepted: 21 November 2011
Published: 23 December 2011

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Food Science

The relation between the in vitro bioaccessibility of Î²-carotene and structural characteristics of carrot pieces during thermal processing (sterilization and pasteurization) in a retort

Abadi Gebre Mezgebe

African Journal of
Food Science