Lycopene bioaccessibility and starch digestibility for extruded snacks enriched with tomato derivatives

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 22, 2011, Pages 12047-12053

  Dehghan Shoar, Zeinab ^a   Mandimika, Tafadzwa ^b   Hardacre, Allan K ^a   Reynolds, Gordon W ^a   Brennan, Charles S ^c  

^a MASSEY UNIVERSITY   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^c LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Extrusion; lycopene bioaccessibility; starch digestibility; tomato enrichment

Indexed keywords

BIOACCESSIBILITY; CACO-2 CELLS; CORN GRIT; EXTRUDED SNACKS; EXTRUSION COOKING PROCESS; LYCOPENE CONTENT; LYCOPENES; NUTRIENT COMPONENTS; NUTRITIONAL VALUE; TOMATO PASTE;

CELLS; DIGESTIVE SYSTEM; EXTRUSION; STARCH;

FRUITS;

CAROTENOID; LYCOPENE; PLANT EXTRACT; STARCH;

ARTICLE; BIOAVAILABILITY; BIOLOGICAL MODEL; CELL STRAIN CACO 2; CHEMISTRY; COOKING; DIGESTION; HUMAN; KINETICS; METABOLISM; NUTRITIONAL VALUE; TOMATO;

BIOLOGICAL AVAILABILITY; CACO-2 CELLS; CAROTENOIDS; COOKING; DIGESTION; HUMANS; KINETICS; LYCOPERSICON ESCULENTUM; MODELS, BIOLOGICAL; NUTRITIVE VALUE; PLANT EXTRACTS; STARCH;

LYCOPERSICON ESCULENTUM; ZEA MAYS;

EID: 81255138154     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202582t     Document Type: Article

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