Effects of Extraction and Purification Methods on Degradation Kinetics and Stability of Lycopene from Watermelon under Storage Conditions-Reference-Cited by-同舟云学术

Effects of Extraction and Purification Methods on Degradation Kinetics and Stability of Lycopene from Watermelon under Storage Conditions

Published:2016-09-28 Issue:11 Volume:81 Page:C2630-C2638
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Saeid Abu¹,Eun Jong Bang²,Sagor Md. Shafiul Azam³,Rahman Atikur¹,Akter Mst. Sorifa⁴,Ahmed Maruf¹

Affiliation:

1. Dept. of Food Processing and Preservation; Hajee Mohammad Danesh Science and Technology Univ; Dinajpur Bangladesh

2. Dept. of Food Science and Technology and BK 21 plus Program; Graduate School of Chonnam National Univ; Gwanju South Korea

3. Department of Agricultural Chemistry; Hajee Mohammad Danesh Science and Technology Univ; Dinajpur Bangladesh

4. Dept. of Food Engineering and Technology; State Univ. of Bangladesh; Dhaka Bangladesh

Funder

National Science and Technology

Ministry of Science and Technology, Bangladesh

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13504/fullpdf

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4. Effect of gum Arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage;Ali;Post Biol Technol,2013

5. Correlation of lycopene measured by HPLC with the L*,a*,b* color readings of a hydroponic tomato and the relationship of maturity with color and lycopene content;Arias;J Agric Food Chem,2000

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