Processing of tomato: Impact on in vitro bioaccessibility of lycopene and textural properties

Journal of the Science of Food and Agriculture

Volumn 90, Issue 10, 2010, Pages 1665-1672

  Svelander, Cecilia A ^a   Tibäck, Evelina A ^b   Ahrné, Lilia M ^b   Langton, Maud I B C ^b   Svanberg, Ulf S O ^a   Alminger, Marie A G ^a  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

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

Author keywords

carotene; Bioaccessibility; Consistency; In vitro digestion; Lycopene; Microstructure; Pre processing; Tomato

Indexed keywords

BETA CAROTENE; CAROTENOID; LYCOPENE;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; DIGESTION; FOOD HANDLING; FRUIT; ISOLATION AND PURIFICATION; METHODOLOGY; TEMPERATURE; TOMATO;

BETA CAROTENE; BIOLOGICAL AVAILABILITY; CAROTENOIDS; DIGESTION; FOOD HANDLING; FOOD TECHNOLOGY; FRUIT; LYCOPERSICON ESCULENTUM; TEMPERATURE;

LYCOPERSICON ESCULENTUM;

EID: 77954401612     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4000     Document Type: Article

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