Characterization and thermal isomerization of (all-E)-lycopene

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 1, 2014, Pages 264-269

  Takehara, Munenori ^a   Nishimura, Masatoshi ^a   Kuwa, Takahiro ^a   Inoue, Yoshinori ^a   Kitamura, Chitoshi ^a   Kumagai, Tsutomu ^a   Honda, Masaki ^b  

^a UNIVERSITY OF SHIGA PREFECTURE   (Japan)

^b KAGOME CO   (Japan)

Author keywords

density functional theory; lycopene; purification; spectrum analysis; thermal isomerization; tomatoes

Indexed keywords

CRYSTALLINE POWDER; HOMONUCLEAR CORRELATION; HYPOCHROMIC EFFECTS; LYCOPENES; MULTIPLE-QUANTUM COHERENCES; THERMAL ISOMERIZATIONS; TOMATOES; TWO-DIMENSIONAL NUCLEAR MAGNETIC RESONANCE; HETERONUCLEAR MULTIPLE BONDS; HETERONUCLEAR MULTIPLE QUANTUM COHERENCES;

ACETONE; BENZENE; DENSITY FUNCTIONAL THEORY; DIFFERENTIAL SCANNING CALORIMETRY; EQUILIBRIUM CONSTANTS; HEXANE; ISOMERIZATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PURIFICATION; QUANTUM THEORY; RATE CONSTANTS; SPECTRUM ANALYSIS; CARBON DISULFIDE; FRUITS; ISOMERS; NUCLEAR MAGNETIC RESONANCE;

ISOMERS; DENSITY FUNCTIONAL THEORY;

LYCOPERSICON ESCULENTUM;

CAROTENOID; LYCOPENE; PLANT EXTRACT;

CHEMISTRY; HEAT; ISOLATION AND PURIFICATION; ISOMERISM; KINETICS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; TOMATO; TRANSITION TEMPERATURE;

CAROTENOIDS; HOT TEMPERATURE; ISOMERISM; KINETICS; LYCOPERSICON ESCULENTUM; MAGNETIC RESONANCE SPECTROSCOPY; PLANT EXTRACTS; TRANSITION TEMPERATURE;

EID: 84892143030     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404497k     Document Type: Article

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