Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies

Food Chemistry

Volumn 221, Issue , 2017, Pages 698-705

  Jayathunge, K G L R ^a   Stratakos, Alexandros Ch ^a   Cregenzán Albertia, Oliver ^b   Grant, Irene R ^a   Lyng, James ^b   Koidis, Anastasios ^a  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Blanching; In vitro bioaccessibility; Juice; Lycopene; Processing; Pulsed electric fields; Tomato; Ultrasonic

Indexed keywords

BLANCHING; ELECTRIC FIELDS; PROCESSING; ULTRASONICS;

BIOACCESSIBILITY; JUICE; LYCOPENES; PULSED ELECTRIC FIELD; TOMATO;

FRUITS;

LYCOPENE; CAROTENOID;

ARTICLE; DIGESTION; FEASIBILITY STUDY; FOOD PROCESSING; IN VITRO STUDY; MODERATE INTENSITY PULSED ELECTRIC FIELD; NONHUMAN; PROCESS TECHNOLOGY; PULSED ELECTRIC FIELD; TOMATO; TOMATO JUICE; BEVERAGE; CHEMISTRY; FOOD HANDLING; FRUIT; PROCEDURES; ULTRASOUND;

BEVERAGES; CAROTENOIDS; FOOD HANDLING; FRUIT; LYCOPERSICON ESCULENTUM; ULTRASONICS;

EID: 85007002737     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.11.117     Document Type: Article

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