Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1290-1297

  Knockaert, Griet ^a   Pulissery, Sudheer K ^a   Colle, Ines ^a   Van Buggenhout, Sandy ^a   Hendrickx, Marc ^a   Loey, Ann Van ^a  

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

Author keywords

High pressure processing; In vitro lycopene bioaccessibility; Isomerization; Lycopene; Thermal processing; Tomato puree

Indexed keywords

BIOACCESSIBILITY; EQUIVALENT THERMAL; HIGH PRESSURE; HIGH PRESSURE PROCESS; HIGH PRESSURE PROCESSING; IN-VITRO; LYCOPENES; STERILIZATION PROCESS; TOMATO PUREE;

DEGRADATION; FRUITS; HEALTH; ISOMERIZATION; ISOMERS; PASTEURIZATION; STERILIZATION (CLEANING); THERMAL PROCESSING (FOODS);

HIGH PRESSURE EFFECTS;

LYCOPENE; OLIVE OIL;

ARTICLE; BIOAVAILABILITY; CONCENTRATION (PARAMETERS); DEGRADATION; IN VITRO STUDY; ISOMERIZATION; NONHUMAN; PASTEURIZATION; THERMAL ANALYSIS; TOMATO;

CAROTENOIDS; FOOD HANDLING; HOT TEMPERATURE; ISOMERISM; LYCOPERSICON ESCULENTUM; PASTEURIZATION; PRESSURE;

LYCOPERSICON ESCULENTUM;

EID: 84865717066     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.065     Document Type: Article

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