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Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing

✍ Scribed by Shi, John; Maguer, Marc Le

Book ID
115497747
Publisher
Taylor and Francis Group
Year
2000
Tongue
English
Weight
394 KB
Volume
40
Category
Article
ISSN
1040-8398

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BACKGROUND: Human studies have demonstrated that processing of tomato can greatly increase lycopene bioavailability. However, the difference between processing methods is not widely investigated. In the current study different thermal treatments of tomato were evaluated with regard to their impact o