Thermal processing differentially affects lycopene and other carotenoids in cis-lycopene containing, tangerine tomatoes

Food Chemistry

Volumn 210, Issue , 2016, Pages 466-472

  Cooperstone, Jessica L ^a   Francis, David M ^a   Schwartz, Steven J ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

cis lycopene; isomerisation; lycopene; prolycopene; Solanum lycopersicum; Tangerine tomato; tetra cis lycopene; tomato processing

Indexed keywords

CITRUS FRUITS; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERIZATION; ISOMERS; LIQUID CHROMATOGRAPHY; PIGMENTS; PLANTS (BOTANY);

ISOMERISATION; LYCOPENES; PROLYCOPENE; SOLANUM LYCOPERSICUM; TANGERINE TOMATO;

FRUITS;

CAROTENOID; LIPID; LYCOPENE; NEUROSPORENE; PHYTOENE; PHYTOFLUENE; UNCLASSIFIED DRUG; ZETA CAROTENE;

ARTICLE; CONCENTRATION (PARAMETERS); DEGRADATION; FOOD PROCESSING; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERIZATION; NONHUMAN; QUANTITATIVE ANALYSIS; TANGERINE; TOMATO JUICE; CHEMISTRY; CITRUS; HUMAN; TOMATO;

CAROTENOIDS; CITRUS; HUMANS; LYCOPERSICON ESCULENTUM;

EID: 84966295088     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.078     Document Type: Article

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