| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540358 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠A method was developed to evaluate impact of processing on lycopene bioaccessibility. ⺠This method focuses on the first step which is the release from the plant matrix. ⺠Lipid content appeared to be a limiting factor. ⺠Transfer of lycopene was influenced by the nature of the surfactant and temperature. ⺠In vitro models to assess bioaccessibility of carotenoids need to be revisited.
Related Topics
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Authors
Antoine Degrou, Stéphane Georgé, Catherine M.G.C. Renard, David Page,