Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Colle, Ines ^a   Lemmens, Lien ^a   Van Buggenhout, Sandy ^a   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Degradation and isomerization; in vitro bioaccessibility; Lycopene; Thermal processing; Tomato pulp

Indexed keywords

CAROTENOID; LYCOPENE;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; DIGESTION; FOOD HANDLING; HEAT; ISOMERISM; METHODOLOGY; NUTRITIONAL VALUE; TOMATO;

BIOLOGICAL AVAILABILITY; CAROTENOIDS; DIGESTION; FOOD HANDLING; HOT TEMPERATURE; ISOMERISM; LYCOPERSICON ESCULENTUM; NUTRITIVE VALUE;

LYCOPERSICON ESCULENTUM;

EID: 78149400705     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01862.x     Document Type: Article

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