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

✍ Scribed by Shi, John

Book ID
120034349
Publisher
Informa plc
Year
2000
Tongue
English
Weight
452 KB
Volume
20
Category
Article
ISSN
0738-8551

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✍ Cecilia A Svelander; Evelina A TibΓ€ck; Lilia M AhrnΓ©; Maud IBC Langton; Ulf SO S πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 294 KB

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