Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 24, 2010, Pages 12784-12789

  Colle, Ines J P ^a   Lemmens, Lien ^a   Tolesa, Getachew N ^a   Van Buggenhout, Sandy ^a   De Vleeschouwer, Kristel ^a   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

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

Author keywords

degradation; isomerization; kinetics; Lycopene; olive oil; thermal processing; tomato

Indexed keywords

ARRHENIUS EQUATION; EQUILIBRIUM STATE; FRACTIONAL CONVERSION; ISOMER CONVERSION; ISOMERIZATION KINETICS; LYCOPENES; OLIVE OIL; PROCESSING TEMPERATURE; TEMPERATURE DEPENDENCIES; TEMPERATURE DEPENDENT; THERMAL PROCESSING; TOMATO; TREATMENT TIME;

ACTIVATION ENERGY; DEGRADATION; EMULSIFICATION; FRUITS; ISOMERIZATION; PROCESSING; RAPID THERMAL ANNEALING; RATE CONSTANTS; VEGETABLE OILS;

ISOMERS;

CAROTENOID; LYCOPENE; OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; EMULSION; EVALUATION; FOOD HANDLING; HEAT; ISOMERISM; KINETICS; METHODOLOGY; TOMATO;

CAROTENOIDS; EMULSIONS; FOOD HANDLING; HOT TEMPERATURE; ISOMERISM; KINETICS; LYCOPERSICON ESCULENTUM; PLANT OILS;

LYCOPERSICON ESCULENTUM;

EID: 78650334841     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102934u     Document Type: Article

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