Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp

Food Chemistry

Volumn 172, Issue , 2015, Pages 685-691

  Anese, Monica ^a   Bot, Francesca ^a   Panozzo, Agnese ^b   Mirolo, Giorgio ^c   Lippe, Giovanna ^a  

^a UNIVERSITY OF UDINE   (Italy)

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

^c AREA Science Park   (Italy)

Author keywords

Dietary oil; Lycopene; Lycopene in vitro bioaccessibility; Storage; Tomato pulp; Ultrasound processing

Indexed keywords

ENERGY STORAGE; FRUITS; OIL SHALE; SUNFLOWER OIL; ULTRASONICS;

DIETARY OIL; IN-VITRO; LYCOPENE STABILITY; LYCOPENES; OXIDATION REACTIONS; TOMATO PULPS; ULTRASOUND PROCESS; ULTRASOUND TREATMENTS;

FOOD STORAGE;

CAROTENOID; LYCOPENE; OIL; SUNFLOWER OIL; EDIBLE OIL;

ARTICLE; FOOD PROCESSING; FRUIT STORAGE; ISOMERIZATION; LIPID ANALYSIS; OXIDATION; TOMATO; ULTRASOUND; VISCOSITY; CHEMISTRY; FOOD HANDLING; HUMAN; IN VITRO STUDY; METABOLISM; PROCEDURES; SMALL INTESTINE;

CAROTENOIDS; DIETARY FATS, UNSATURATED; FOOD HANDLING; HUMANS; IN VITRO TECHNIQUES; INTESTINE, SMALL; LYCOPERSICON ESCULENTUM; ULTRASONICS; VISCOSITY;

EID: 84908276820     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.140     Document Type: Article

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