Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato

Food Chemistry

Volumn 123, Issue 1, 2010, Pages 92-98

  Heredia, A ^a   Peinado, I ^a   Rosa, E ^a   Andres A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Colour; Hot air microwave drying; HPLC; Lycopene; Tomato

Indexed keywords

LYCOPENE;

AIR DRYING; AIR TEMPERATURE; ARTICLE; CHERRY TOMATO; CIS TRANS ISOMERISM; CONTROLLED STUDY; CORRELATIONAL STUDY; FOOD PROCESSING; FRUIT COLOR; GENERAL AND MISCELLANEOUS PROCEDURES AND TECHNIQUES; HEAT TREATMENT; ISOMERIZATION; MICROWAVE COOKING; MICROWAVE RADIATION; OSMOSIS; TEMPERATURE SENSITIVITY; TOMATO; VITAMIN METABOLISM;

LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 77952582822     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.005     Document Type: Article

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