Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene

Journal of Food Science

Volumn 74, Issue 7, 2009, Pages

  Tibäck, Evelina A ^a   Svelander, Cecilia A ^b   Colle, Ines J P ^c   Altskär, Annika I ^a   Alminger, Marie A G ^b   Hendrickx, Marc E G ^c   Ahrné, Lília M ^a   Langton, Maud I B C ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Bostwick consistency index; Crushing; In vitro accessibility; Lycopene; Tomato

Indexed keywords

CARBOXYLESTERASE; CAROTENOID; LYCOPENE; PECTIN; PECTINESTERASE; POLYGALACTURONASE;

ARTICLE; CHEMISTRY; DIGESTION; ENZYMOLOGY; FOOD HANDLING; FRUIT; HEAT; ISOLATION AND PURIFICATION; MECHANICS; METABOLISM; METHODOLOGY; METHYLATION; PHYSICAL CHEMISTRY; QUALITY CONTROL; STEREOISOMERISM; TIME; TOMATO; ULTRASTRUCTURE;

CARBOXYLIC ESTER HYDROLASES; CAROTENOIDS; DIGESTION; FOOD HANDLING; FRUIT; HOT TEMPERATURE; LYCOPERSICON ESCULENTUM; MECHANICAL PROCESSES; METHYLATION; PECTINS; PHYSICOCHEMICAL PHENOMENA; POLYGALACTURONASE; QUALITY CONTROL; STEREOISOMERISM; TIME FACTORS;

LYCOPERSICON ESCULENTUM;

EID: 69749124855     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01255.x     Document Type: Article

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