Lycopene carotenoide stability in canned tomatoes;Estabilidad del carotenoide licopeno en tomates en conserva

Informacion Tecnologica

Volumn 20, Issue 4, 2009, Pages 31-37

  Ordóñez, Alicia L ^a   Balanza, María E ^a   Martín, Fanny R ^a   Flores, Cecilia A ^a  

^a UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

Author keywords

Canned tomatoes; Carotenoid; Lycopene; Stability; Storage

Indexed keywords

CANNED TOMATOES; CAROTENOID; DIFFERENT PROCESS; ETHYL ALCOHOLS; FINISHED PRODUCTS; INDUSTRIAL MANUFACTURING; LYCOPENE; LYCOPENES; MANUFACTURING PROCESS; PROCESS LINE; STATISTICAL ANALYSIS; STORAGE; THERMOPHYSICAL;

ACETONE; CELL MEMBRANES; ETHANOL; HEXANE; ORGANIC POLYMERS; STABILITY;

FRUITS;

EID: 70349521857     PISSN: 07168756     EISSN: 07180764     Source Type: Journal    
DOI: 10.1612/inf.tecnol.4126it.08     Document Type: Article

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