Natural Origin Lycopene and Its “Green” Downstream Processing

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 4, 2016, Pages 686-709

  Papaioannou, Emmanouil H ^a   Liakopoulou Kyriakides, Maria ^b   Karabelas, Anastasios J ^a  

^a INFORMATION TECHNOLOGIES INSTITUTE   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

antioxidants; downstream processing; eco friendly processes; food colorants; green processes; Natural lycopene

Indexed keywords

ANTIOXIDANTS; BIOCHEMISTRY; ENVIRONMENTAL PROTECTION; EXTRACTION; INDUSTRIAL PLANTS;

DOWNSTREAM-PROCESSING; ECO-FRIENDLY PROCESS; FOOD COLORANTS; GREEN PROCESS; LYCOPENES;

PURIFICATION;

ANTINEOPLASTIC AGENT; ANTIOXIDANT; CAROTENOID; ENZYME; LYCOPENE; SOLVENT; SURFACTANT;

ANIMAL; BACTERIUM; BIOAVAILABILITY; CHEMISTRY; CITRULLUS; CLASSIFICATION; FRUIT; FUNGUS; HALF LIFE TIME; HUMAN; INTESTINE ABSORPTION; ISOLATION AND PURIFICATION; METABOLISM; MICROWAVE RADIATION; MUCORALES; PRESSURE; TOMATO; ULTRASOUND; VEGETABLE;

ANIMALS; ANTICARCINOGENIC AGENTS; ANTIOXIDANTS; BACTERIA; BIOLOGICAL AVAILABILITY; CAROTENOIDS; CITRULLUS; ENZYMES; FRUIT; FUNGI; HALF-LIFE; HUMANS; INTESTINAL ABSORPTION; LYCOPERSICON ESCULENTUM; MICROWAVES; MUCORALES; PRESSURE; SOLVENTS; SURFACE-ACTIVE AGENTS; ULTRASONIC WAVES; VEGETABLES;

EID: 84961589281     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.817381     Document Type: Article

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