Technological Advancement in the Processing of Lycopene: A Review-Reference-Cited by-同舟云学术

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Technological Advancement in the Processing of Lycopene: A Review

Published:2020-05-31 Issue: Volume: Page:1-27
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Ashraf Waqas¹,Latif Anam²,Lianfu Zhang¹³,Jian Zhang³,Chenqiang Wang⁴,Rehman Abdur¹,Hussain Arif¹,Siddiquy Mahbuba¹,Karim Aiman¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2. National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan

3. School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China

4. Technical Center, Guannong Fruit & Antler Co.,Ltd, Korla City, Xinjiang, China

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1749653

Reference151 articles.

1. Biosynthesis and biomedical perspectives of carotenoids with special reference to human health-related applications

2. Effect of fresh–cut apples fortification with lycopene microspheres, revalorized from tomato by-products, during shelf life

3. Tomato waste: Carotenoids content, antioxidant and cell growth activities

4. Natural Origin Lycopene and Its “Green” Downstream Processing

5. α-Cyclodextrin encapsulation of supercritical CO2 extracted oleoresins from different plant matrices: A stability study

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