Thermal isomerisation susceptibility of carotenoids in different tomato varieties

Journal of the Science of Food and Agriculture

Volumn 81, Issue 9, 2001, Pages 910-917

  Nguyen, Minhthy ^a   Francis, David ^b   Schwartz, Steven ^c  

^a ABBOTT LABORATORIES   (United States)

^b OHIO STATE UNIVERSITY   (United States)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

Carotenoids; Geometrical isomers; Thermal treatments; Tomato varieties

Indexed keywords

BETA CAROTENE; BIOAVAILABILITY; CAROTENOID; COOKING; DELTA CAROTENE; FOOD BIOTECHNOLOGY; FOOD PROCESSING; GENETIC SUSCEPTIBILITY; HEAT TREATMENT; LYCOPENE; PROLYCOPENE; REACTION MECHANISM; THERMAL ISOMERIZATION; THERMOSTABILITY; TOMATO; XANTHOPHYLL;

EID: 0034959627     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.911     Document Type: Conference Paper

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