| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538599 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Research on thermal and high pressure pasteurization/sterilization of tomato puree. ⺠Pasteurization hardly affects the health related properties of tomato puree. ⺠Significant lycopene degradation and isomerization after thermal sterilization. ⺠Limited lycopene isomerization after high pressure sterilization. ⺠Significant decrease in lycopene bioaccessibility after all sterilization processes.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Griet Knockaert, Sudheer K. Pulissery, Ines Colle, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey,