Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 653-659

  Mertz, C ^a   Brat, P ^a   Caris Veyrat, C ^b   Gunata, Z ^c  

^a CIRAD   (France)

^b UMR A 408 INRA University of Avignon   (France)

^c UNIV MONTPELLIER   (France)

Author keywords

Ascorbic acid; Carotenoids; Solanum betaceum Cav.; Tamarillo; Thermal treatment; Tomato tree

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; BETA CRYPTOXANTHIN; CAROTENOID; DEHYDROASCORBIC ACID; DISSOLVED OXYGEN; ESTER DERIVATIVE; FATTY ACID ESTER; MYRISTIC ACID DERIVATIVE; PALMITIC ACID DERIVATIVE; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; DEGRADATION; EPOXIDATION; ESTERIFICATION; FOOD COMPOSITION; FRUIT; ISOMERIZATION; PASTEURIZATION; SOLANUM; SOLANUM BETACEUM; TEMPERATURE SENSITIVITY; THERMOSTABILITY;

LYCOPERSICON ESCULENTUM; SOLANUM BETACEUM;

EID: 70350568763     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.009     Document Type: Article

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