Lycopene in Beverage Emulsions: Optimizing Formulation Design and Processing Effects for Enhanced Delivery-Reference-Cited by-同舟云学术

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Lycopene in Beverage Emulsions: Optimizing Formulation Design and Processing Effects for Enhanced Delivery

Published:2018-02-05 Issue:1 Volume:4 Page:14
ISSN:2306-5710
Container-title:Beverages
language:en
Short-container-title:Beverages

Author:

Meroni Erika,Raikos Vassilios^ORCID

Publisher

MDPI AG

Subject

Food Science

Link

http://www.mdpi.com/2306-5710/4/1/14/pdf

Reference59 articles.

1. EFFECT OF ENVIRONMENTAL FACTORS UPON THE COLOR OF THE TOMATO AND THE WATERMELON

2. Role of lycopene as antioxidant carotenoid in the prevention of chronic diseases: A review

3. Stability of Lycopene During Food Processing and Storage

4. Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing

5. Lycopene Stability During Food Processing

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of nanoemulsion in food and packaging industry;Industrial Applications of Nanoemulsion;2024

2. Dietary supplementation with tomato waste to improve performance and egg quality of laying hens: a meta-analysis;Journal of Animal and Feed Sciences;2023-04-19

3. Recent technological strategies for enhancing the stability of lycopene in processing and production;Food Chemistry;2023-03

4. Lycopene And Vitamin E Combination for The Management Of Oral Potentially Malignant Disorders-A Systematic Review;J POPUL THER CLIN PH;2023

5. Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storage;Food Research International;2022-10

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