Microwave heating of tomato puree in the presence of onion and EVOO: The effect on lycopene isomerization and transfer into oil

LWT

Volumn 113, Issue , 2019, Pages

  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.; Microwave; Solanum lycopersicum L.; Transfer of lycopene; Z Lycopene

Indexed keywords

FRUITS; ISOMERIZATION; ISOMERS; MICROWAVES; OLIVE OIL; PETROLEUM INDUSTRY; PLANTS (BOTANY);

ALLIUM CEPA L; EXTRA VIRGIN OLIVE OIL; HUMAN DIET; LYCOPENES; MICROWAVE TREATMENT; MULTI-INGREDIENTS; PARTITION FACTORS; SOLANUM LYCOPERSICUM L;

MICROWAVE HEATING;

EID: 85067481157     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.108284     Document Type: Article

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