Optothermistor as a breakthrough in the quantification of lycopene content of thermally processed tomato-based foods: Verification versus absorption spectrophotometry and high-performance liquid chromatography

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 9, 2005, Pages 3295-3299

  Bicanic, Dane ^a   Swarts, Jan ^a   Luterotti, Svjetlana ^b   Helander, Per ^c   Fogliano, Vlncenzo ^d   Anese, Monica ^e  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c ACREO AB   (Sweden)

^d UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^e UNIVERSITY OF UDINE   (Italy)

Author keywords

Lycopene; Optothermistor; Tomato based products

Indexed keywords

CAROTENOID; LYCOPENE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD ANALYSIS; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; SENSITIVITY AND SPECIFICITY; SPECTROPHOTOMETRY; TOMATO;

CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; FOOD HANDLING; HEAT; LYCOPERSICON ESCULENTUM; SENSITIVITY AND SPECIFICITY; SPECTROPHOTOMETRY;

LYCOPERSICON ESCULENTUM;

EID: 19944362859     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf040435w     Document Type: Article

References (13)

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