KINETICS OF LYCOPENE DEGRADATION IN TOMATO PUREE BY HEAT AND LIGHT IRRADIATION
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2003.tb00647.x/fullpdf
Reference26 articles.
1. FATE OF LYCOPENE IN DEHYDRATED TOMATO PRODUCTS: CAROTENOID ISOMERIZATION IN FOOD SYSTEM
2. The singlet oxygen and carotenoid interaction
3. The Xanthophylls of Tomatoes
4. SYNTHETIC CAROTENOIDS, NOVEL POLYENE POLYKETONES AND NEW CAPSORUBIN ISOMERS AS EFFICIENT QUENCHERS OF SINGLET MOLECULAR OXYGEN
5. Lycopene as the most efficient biological carotenoid singlet oxygen quencher
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