Modelling the stability of lycopene-rich by-products of tomato processing

Food Chemistry

Volumn 125, Issue 2, 2011, Pages 529-535

  Lavelli, Vera ^a   Torresani, Maria Claudia ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

By product; Colour; Lycopene; Tomato; Water activity

Indexed keywords

ANDERSONS; CHLOROGENIC ACIDS; COLOUR; COLOUR DIFFERENCES; CONFIDENCE INTERVAL; DE BOERS; DEGRADATION PROCESS; DEGRADATION RATE; DRY SOLIDS; FOOD COMPONENTS; GUGGENHEIM; LIFE-TIMES; LIPOXYGENASES; LYCOPENES; MOISTURE EXCHANGE; ORDER OF MAGNITUDE; PHENOLICS; POLYPHENOL OXIDASE; PROBABILITY LEVELS; PROCESSING TECHNOLOGIES; PRODUCT STABILITY; RELATIVE HUMIDITIES; TOMATO; WATER ACTIVITY;

ALCOHOLS; ATMOSPHERIC HUMIDITY; COLOR; DEGRADATION; DRIERS (MATERIALS); FRUITS; HEATING; INNOVATION; PHENOLS; RATE CONSTANTS; STABILITY;

BYPRODUCTS;

BETA CAROTENE; CATECHOL OXIDASE; CHLOROGENIC ACID; LIPOXYGENASE; LYCOPENE; PHENOL; RUTOSIDE;

ARTICLE; COLORIMETRY; CONTROLLED STUDY; FOOD PROCESSING; FREEZE DRYING; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; STORAGE; THERMOSTABILITY; TOMATO; WETTABILITY;

LYCOPERSICON ESCULENTUM;

EID: 78049424823     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.044     Document Type: Article

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