Carotenoid stability during production and storage of tomato juice made from tomatoes with diverse pigment profiles measured by infrared spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 15, 2010, Pages 8692-8698

  Rubio Diaz, Daniel E ^a   Santos, Alejandra ^a   Francis, David M ^a   Rodriguez Saona, Luis E ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

ATR; Carotenoids; HPLC; infrared spectroscopy; isomerization; lycopene; PLSR; stability; storage; thermal treatment; tomato; tomato juice

Indexed keywords

ATR; CAROTENOIDS; HPLC; LYCOPENES; PLSR; STORAGE; THERMAL TREATMENT; TOMATO; TOMATO JUICE;

EXTRACTION; FATTY ACIDS; FRUITS; HEAT TREATMENT; INFRARED SPECTROSCOPY; ISOMERS; LIPIDS; PHOTODEGRADATION; PIGMENTS;

ISOMERIZATION;

CAROTENOID;

ARTICLE; BEVERAGE; CHEMISTRY; EVALUATION; FOOD HANDLING; FRUIT; INFRARED SPECTROPHOTOMETRY; ISOMERISM; METHODOLOGY; TOMATO;

BEVERAGES; CAROTENOIDS; FOOD HANDLING; FRUIT; ISOMERISM; LYCOPERSICON ESCULENTUM; SPECTROPHOTOMETRY, INFRARED;

LYCOPERSICON ESCULENTUM; TETRA;

EID: 77955671108     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1012665     Document Type: Article

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