Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility

Journal of the Science of Food and Agriculture

Volumn 96, Issue 1, 2016, Pages 254-261

  Palmero, Paola ^a   Colle, Ines ^a   Lemmens, Lien ^a   Panozzo, Agnese ^a   Nguyen, Tuyen Thi My ^a   Hendrickx, Marc ^a   Van Loey, Ann ^a  

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

Author keywords

Bioaccessibility; Cell wall degrading enzymes; High pressure homogenization; Lycopene; Tomato

Indexed keywords

CAROTENOID; ENZYME; LYCOPENE;

BIOAVAILABILITY; CELL WALL; CHEMISTRY; DIGESTION; FOOD HANDLING; FRUIT; HUMAN; HYDROLYSIS; IN VITRO STUDY; METABOLISM; PRESSURE; PROCEDURES; TOMATO;

BIOLOGICAL AVAILABILITY; CAROTENOIDS; CELL WALL; DIGESTION; ENZYMES; FOOD HANDLING; FRUIT; HUMANS; HYDROLYSIS; IN VITRO TECHNIQUES; LYCOPERSICON ESCULENTUM; PRESSURE;

EID: 84954380876     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7088     Document Type: Article

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