| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398296 | Food Research International | 2013 | 7 Pages |
Abstract
⺠Impact of tomato processing in the presence of lipids on lycopene bioaccessibility. ⺠Adding lipids prior to processing enhances lycopene bioaccessibility. ⺠The type of lipid added was of minor importance compared to the process conditions. ⺠Intense thermal processing improves lycopene bioaccessibility. ⺠High pressure homogenisation prior to mild thermal processing improves lycopene bioaccessibility.
Keywords
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Authors
Ines J.P. Colle, Lien Lemmens, Sandy Van Buggenhout, Kristof Met, Ann M. Van Loey, Marc E. Hendrickx,