Lycopene in tomatoes: Chemical and physical properties affected by food processing

Critical Reviews in Biotechnology

Volumn 20, Issue 4, 2000, Pages 293-334

  Shi, J ^a   Le Maguer, M ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Bioactivity; Bioavailability; Degradation; Isomerization; Lycopene; Oxidation; Proc essing; Tomato

Indexed keywords

ANTIOXIDANT; BETA CAROTENE; CAROTENOID; LYCOPENE;

BIOAVAILABILITY; CHEMICAL COMPOSITION; FOOD ANALYSIS; FOOD INDUSTRY; FOOD PROCESSING; FOOD SAFETY; FOOD STORAGE; HEALTH FOOD; HEAT TREATMENT; ISOMERISM; PRIORITY JOURNAL; REVIEW; TOMATO;

LYCOPERSICON ESCULENTUM;

EID: 0034527660     PISSN: 07388551     EISSN: None     Source Type: Journal    
DOI: 10.1080/07388550091144212     Document Type: Review

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