The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix

Food Chemistry

Volumn 240, Issue , 2018, Pages 415-421

  Bot, Francesca ^a   Verkerk, Ruud ^b   Mastwijk, Hennie ^b   Anese, Monica ^a   Fogliano, Vincenzo ^b   Capuano, Edoardo ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Carotenoids bioaccessibility; Food matrix; Heating; Pulsed electric fields; Structural barriers; Tomato

Indexed keywords

CYTOLOGY; FRUITS; HEATING; PIGMENTS; THERMAL PROCESSING (FOODS);

BIOACCESSIBILITY; FOOD MATRIXES; PULSED ELECTRIC FIELD; STRUCTURAL BARRIERS; TOMATO;

ELECTRIC FIELDS;

BETA CAROTENE; LYCOPENE; CAROTENOID;

ARTICLE; BIOAVAILABILITY; CELL MEMBRANE; CHROMOPLAST; CONCENTRATION (PARAMETERS); ELECTRIC CONDUCTIVITY; ELECTRIC FIELD; ELECTROPORATION; HEATING; TOMATO; CHEMISTRY; ELECTRICITY; PLASTID;

CAROTENOIDS; ELECTRICITY; LYCOPERSICON ESCULENTUM; PLASTIDS;

EID: 85026461477     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.102     Document Type: Article

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