Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies

Author:

Jayathunge K.G.L.R.,Stratakos Alexandros Ch.,Cregenzán-Albertia Oliver,Grant Irene R.ORCID,Lyng James,Koidis Anastasios

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunte;Food Chemistry,2010

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. Effects of pulsed electric fields on cell membranes in real food systems;Angersbach;Innovative Food Science and Emerging Technologies,2000

5. Balasa, A., Toepfl, S., & Knorr, D. (2006). Pulsed electric field treatment of grapes. Food Factory of the Future 3, Gothenburg, Sweden.

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