Increased diffusivity of lycopene in hot break vs. cold break purees may be due to bioconversion of associated phospholipids rather than differential destruction of fruit tissues or cell structures

Article ID	Journal	Published Year	Pages	File Type
10140821	Food Chemistry	2019	39 Pages	PDF

Keywords

Solanum lycopersicum L.Bioaccessibility Process Food technology micronutrient Carotenoids

Related Topics

Physical Sciences and Engineering Chemistry Analytical Chemistry

Preview

Increased diffusivity of lycopene in hot break vs. cold break purees may be due to bioconversion of associated phospholipids rather than differential destruction of fruit tissues or cell structures

Authors

David Page, Cécile Labadie, Patrice Reling, Romain Bott, Caroline Garcia, Cedric Gaillard, Baptiste Fourmaux, Nathalie Bernoud-Hubac, Pascale Goupy, Stephane Georgé, Catherine Caris-Veyrat,