Effect of thermal treatment and light irradiation on the stability of lycopene with high Z-isomers content

Food Chemistry

Volumn 250, Issue , 2018, Pages 253-258

  Murakami, Kazuya ^a   Honda, Masaki ^a   Takemura, Ryota ^b   Fukaya, Tetsuya ^b   Wahyudiono, ^a   Kanda, Hideki ^a   Goto, Motonobu ^a  

^a NAGOYA UNIVERSITY   (Japan)

^b KAGOME CO   (Japan)

Author keywords

Carotenoid; Isomerization; Light irradiation; Storage stability; Thermal treatment

Indexed keywords

ACTIVATION ENERGY; DEGRADATION; DICHLOROMETHANE; HEAT TREATMENT; IRRADIATION; ISOMERIZATION; MIXTURES; PLANTS (BOTANY);

CAROTENOID; DEGRADATION RATE; FLUORESCENT LIGHT; INCREASING TEMPERATURES; LIGHT IRRADIATIONS; LYCOPENES; STORAGE STABILITY; TOTAL CONTENT;

ISOMERS;

LYCOPENE; CAROTENOID;

ARTICLE; FLUORESCENT LIGHTING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IRRADIATION; ISOMER; ISOMERIZATION; KINETICS; LIGHT IRRADIATION; NONHUMAN; THERMOTHERAPY; TOMATO; CHEMISTRY; HEAT; ISOMERISM; LIGHT;

CAROTENOIDS; HOT TEMPERATURE; ISOMERISM; LIGHT;

EID: 85040321265     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.01.062     Document Type: Article

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