Effect of cooking processes on the contents of two bioactive carotenoids in Solanum lycopersicum tomatoes and Physalis ixocarpa and Physalis philadelphica tomatillos

Molecules

Volumn 12, Issue 8, 2007, Pages 1829-1835

  Elizalde González, María P ^a   Hernández Ogarcí, Socorro G ^a  

^a BENEMÉRITA UNIVERSIDAD AUTÓNOMA DE PUEBLA   (Mexico)

Author keywords

carotene; Boiling process; Lutein; Tomatillos; Tomatoes

Indexed keywords

CAROTENOID;

ARTICLE; CHEMISTRY; COOKING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; MICROWAVE RADIATION; PHYSALIS; RADIATION EXPOSURE; TOMATO;

CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; LYCOPERSICON ESCULENTUM; MICROWAVES; PHYSALIS;

EID: 34548389279     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/12081829     Document Type: Article

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