High pressure homogenization versus ultrasound treatment of tomato juice: Effects on stability and in vitro bioaccessibility of carotenoids-Reference-Cited by-同舟云学术

High pressure homogenization versus ultrasound treatment of tomato juice: Effects on stability and in vitro bioaccessibility of carotenoids

Published:2019-12 Issue: Volume:116 Page:108597
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Wei,Yu Yin,Xie Fan,Gu Xinzhe,Wu Jinhong,Wang Zhengwu

Funder

Scientific and Innovative Action Plan of Shanghai

Key Technologies Research and Development Program

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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2. Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp;Anese;Food Chemistry,2015

3. Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility;Anese;Food Chemistry,2013

4. Update on nonthermal food processing technologies: Pulsed electric field, high hydrostatic pressure, irradiation and ultrasound;Barbosa-Cánovas;Food Australia,2002

5. Kinetics of colour change of double concentrated tomato paste during thermal treatment;Barreiro;Journal of Food Engineering,1997

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