Combined pressure-temperature effects on carotenoid retention and bioaccessibility in tomato juice

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 14, 2011, Pages 7808-7817

  Gupta, Rockendra ^a   Kopec, Rachel E ^a   Schwartz, Steven J ^a   Balasubramaniam, V M ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

carotene; bioaccessibility; electron microscopy; High pressure processing; light microscopy; lycopene; micellarization; pressure assisted thermal processing; retention; thermal processing; tomato

Indexed keywords

BIOACCESSIBILITY; HIGH-PRESSURE PROCESSING; LYCOPENES; MICELLARIZATION; RETENTION; TOMATO;

CRYSTALS; PIGMENTS; RAPID THERMAL ANNEALING;

FRUITS;

BETA CAROTENE; CAROTENOID; LYCOPENE;

BEVERAGE; CHEMISTRY; CONFERENCE PAPER; EVALUATION; FOOD HANDLING; HEAT; METHODOLOGY; PRESSURE; TOMATO;

BETA CAROTENE; BEVERAGES; CAROTENOIDS; FOOD HANDLING; HOT TEMPERATURE; LYCOPERSICON ESCULENTUM; PRESSURE;

LYCOPERSICON ESCULENTUM;

EID: 79960585883     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200575t     Document Type: Conference Paper

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