Microwave‐Accelerated Z ‐Isomerization of (all‐ E )‐Lycopene in Tomato Oleoresin and Enhancement of the Conversion by Vegetable Oils Containing Disulfide Compounds-Reference-Cited by-同舟云学术

Microwave‐Accelerated Z ‐Isomerization of (all‐ E )‐Lycopene in Tomato Oleoresin and Enhancement of the Conversion by Vegetable Oils Containing Disulfide Compounds

Published:2018-05-07 Issue:7 Volume:120 Page:1800060
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Honda Masaki¹,Sato Haruka²,Takehara Munenori³,Inoue Yoshinori³,Kitamura Chitoshi³,Takemura Ryota⁴,Fukaya Tetsuya⁴,Wahyudiono ²,Kanda Hideki²,Goto Motonobu²

Affiliation:

1. Faculty of Science & Technology, Meijo UniversityShiogamaguchiTempaku‐kuNagoya 468‐8502Japan

2. Department of Materials Process Engineering, Nagoya UniversityFuro‐choChikusa‐kuNagoya 464‐8603Japan

3. Department of Materials Science, The University of Shiga PrefectureHikone 522‐8533Japan

4. Innovation Division, Kagome Company LimitedNishitomiyamaNasushiobara 329‐2762Japan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800060

Reference50 articles.

1. Carotenoids in Marine Animals

2. Role of Antioxidant Lycopene in Cancer and Heart Disease

3. Carotenoids and cardiovascular health

4. Carotenoid Pigments in GAC Fruit (Momordica cochinchinensisSPRENG)

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