Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids-Reference-Cited by-同舟云学术

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Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids

Published:2018-09-30 Issue:3 Volume:10 Page:277-283
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Tomas M.¹,Sagdic O.²,Catalkaya G.³,Kahveci D.⁴,Capanoglu E.³

Affiliation:

1. Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303, Istanbul, Turkey.

2. Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yildiz Technical University, 34210, Istanbul, Turkey.

3. Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, 34469, Istanbul, Turkey.

4. Faculty of Engineering, Food Engineering Department, Yeditepe University, Kayışdağı, 34755, Istanbul, Turkey.

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2018.1264

Reference44 articles.

1. Lycopene Content of Tomato Products: Its Stability, Bioavailability andIn VivoAntioxidant Properties

2. In Vitro Bioaccessibility of Carotenoids and Vitamin E in Rosehip Products and Tomato Paste As Affected by Pectin Contents and Food Processing

3. Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

4. Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method

5. Influence of olive oil on carotenoid absorption from tomato juice and effects on postprandial lipemia

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1. Recent advances in the effects of food microstructure and matrix components on the bioaccessibility of carotenoids;Trends in Food Science & Technology;2024-01

2. Tomato and human health: A perspective from post‐harvest processing, nutrient bio‐accessibility, and pharmacological interaction;Food Frontiers;2023-07-20

3. In vitro bioaccessibility and uptake of β-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell model;Food Research International;2023-02

4. Bioaccessibility of Bioactive Compounds and Prebiotic Properties of Fruit and Vegetable By-products - A Mini Review;Current Bioactive Compounds;2021-04-30

5. What is food‐to‐food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices;Comprehensive Reviews in Food Science and Food Safety;2020-09-15

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