| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539458 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Accessibility of lycopene increases (Ã3) in hot-break vs. cold break tomato purees. ⺠Microwave on entire fruit (hot break) resulted in a quick rise of temperature of tomatoes. ⺠Quick heating seems a key parameter for the control of lycopene accessibility. ⺠Lycopene accessibility was not related to tomato-puree particle sizes. ⺠Interactions with matrix during maceration (cold break) may limit the accessibility.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
D. Page, E. Van Stratum, A. Degrou, C.M.G.C. Renard,