Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content-Reference-Cited by-同舟云学术

Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content

Published:2015-02-19 Issue:1 Volume:8 Page:52-75
ISSN:1866-7910
Container-title:Food Engineering Reviews
language:en
Short-container-title:Food Eng Rev

Author:

Martínez-Hernández Ginés Benito,Boluda-Aguilar María,Taboada-Rodríguez Amaury,Soto-Jover Sonia,Marín-Iniesta Fulgencio,López-Gómez Antonio

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering

Link

http://link.springer.com/content/pdf/10.1007/s12393-015-9113-3.pdf

Reference125 articles.

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3. Akbudak B, Bolkan H, Cohen N (2009) Determination of physicochemical characteristics in different products of tomato varieties. Int J Food Sci Nutr 60:126–138

4. Anese M, Mirolo G, Beraldo P, Lippe G (2013) Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility. Food Chem 136:458–463

5. Angaman DM, Renato M, Azcón-Bieto J, Boronat A (2014) Oxygen consumption and lipoxygenase activity in isolated tomato fruit chromoplasts. J Plant Sci 2(1):5–8

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