Formation of volatile compounds from lycopene by autoxidation in a model system simulating dehydrated foods

Food Research International

Volumn 63, Issue , 2014, Pages 49-54

  Kobori, C N ^a   Wagner, R ^b   Padula, M ^c   Rodriguez Amaya, D B ^d  

^a FEDERAL UNIVERSITY OF SÃO JOÃO DEL REI   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

^c INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^d UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Degradation; GC MS; Lycopene; SPME; Volatile compounds

Indexed keywords

DEGRADATION; ELECTRIC ARC WELDING; FOOD PROCESSING; OXIDATION; PIGMENTS;

GAS CHROMATOGRAPHY/MASS SPECTROMETRY; GC/MS; LYCOPENES; NON-ENZYMATIC OXIDATION; OXIDATIVE DEGRADATION; SOLID-PHASE MICROEXTRACTION; SPME; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

CITRULLUS LANATUS VAR. LANATUS;

EID: 84904699429     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.029     Document Type: Article

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