Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization

Food Chemistry

Volumn 296, Issue , 2019, Pages 9-16

  Yu, Jiahao ^a,b,c   Gleize, Béatrice ^b   Zhang, Lianfu ^a,c   Caris Veyrat, Catherine ^b   Renard, Catherine M G C ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF AVIGNON   (France)

^c BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Allium cepa L.; Blanching; Diallyl disulfide; Solanum lycopersicum L.; Sulfur containing compounds; Z lycopene

Indexed keywords

BLANCHING; FRUITS; ISOMERIZATION; OLIVE OIL; PLANTS (BOTANY); SULFUR COMPOUNDS;

ALLIUM CEPA L; DIALLYL DISULFIDE; LYCOPENES; SOLANUM LYCOPERSICUM L; SULFUR CONTAINING COMPOUND;

ISOMERS;

ALLIIN; EXTRA VIRGIN OLIVE OIL; LIPID; LYCOPENE; QUERCETIN; ALLYL COMPOUND; DIALLYL DISULFIDE; DISULFIDE; OLIVE OIL;

ARTICLE; CHROMATOGRAPHY; CONTROLLED STUDY; DEGRADATION; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMER; ISOMERIZATION; ONION; PH; TOMATO; CHEMISTRY; ISOMERISM; METABOLISM; TEMPERATURE;

ALLYL COMPOUNDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DISULFIDES; ISOMERISM; LIPIDS; LYCOPENE; LYCOPERSICON ESCULENTUM; OLIVE OIL; ONIONS; TEMPERATURE;

EID: 85066285362     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.05.188     Document Type: Article

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