Enhanced Z-isomerization of tomato lycopene through the optimal combination of food ingredients

Scientific Reports

Volumn 9, Issue 1, 2019, Pages

  Honda, Masaki ^a   Kageyama, Hakuto ^a   Hibino, Takashi ^a   Takemura, Ryota ^b   Goto, Motonobu ^c   Fukaya, Tetsuya ^b,c  

^a MEIJO UNIVERSITY   (Japan)

^b KAGOME CO   (Japan)

^c NAGOYA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DISULFIDE; IODINE; ISOTHIOCYANIC ACID DERIVATIVE; LYCOPENE; POLYSULFIDE; SULFIDE;

ALLIUM; BIOAVAILABILITY; BRASSICA; CHEMISTRY; COOKING; FOOD HANDLING; HEAT; HUMAN; ISOMERISM; LENTINULA EDODES; PROCEDURES; RAPHANUS; SEAWEED;

ALLIUM; BIOLOGICAL AVAILABILITY; BRASSICA; CARBON DISULFIDE; COOKING; FOOD TECHNOLOGY; HOT TEMPERATURE; HUMANS; IODINE; ISOMERISM; ISOTHIOCYANATES; LYCOPENE; RAPHANUS; SEAWEED; SHIITAKE MUSHROOMS; SULFIDES;

EID: 85067244422     PISSN: None     EISSN: 20452322     Source Type: Journal    
DOI: 10.1038/s41598-019-44177-4     Document Type: Article

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