Effect of processing techniques on the colour and lycopene content of tomato sauces for pizza during frozen storage

Acta Horticulturae

Volumn 487, Issue , 1999, Pages 453-456

  Labrador, A ^a   Ruiz, R M ^a   Latorre, A ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Carotenoids; Cooking; Heat treatment; Pigments

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 48249086875     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.1999.487.74     Document Type: Article

References (5)

1. Gould, W.A., 1992. Tomato production, processing and technology. CTI Publications Inc. Baltimore, Maryland, USA: 297-298.
2. Klaui, H. and Bauernfeind, J.C., 1981. Carotenoids as food colours. Academic Press. London: 47-105.
3. Park, Y.W., 1987. Effect of freezing, thawing, drying and cooking on carotene retention in carrots, broccoli and spinach. J. Food Sci., 52: 1022-1025.
4. Purcell, A.E., Walter, W.M. Jr. and Tompkins, G.A., 1969. Relationship of vegetable color to physical state of carotenes. J. Agrie. Food Chem., 17:41-42.
5. Sadler, G., Davis, J. and Dezman, D., 1990. Rapid extraction of lycopene and β-carotene from reconstituted tomato paste and pink grapefruit homogenatcs. J. Food Sci., 55: 1460-1461.