Thermal concentration effects of tomato pulp and carotenoids extraction from the residue
Author:
Affiliation:
1. Universidade Federal do Rio de Janeiro, Brasil
2. mbrapa Agroindústria de Alimentos, Brasil
3. Embrapa Agroindústria de Alimentos, Brasil
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0103-90162023000100903&tlng=en
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3. Optimization of extraction yield, flavonoids and lycopene from tomato pulp by high hydrostatic pressure-assisted extraction;Briones-Labarca V.;Food Chemistry,2019
4. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb A.;Nature Protocols,2019
5. Analysis of ascorbic acid and isoascorbic acid in orange and guava fruit juices distributed in Thailand by LC-IT-MS/MS;Boonpangrak S.;Food Analytical Methods,2016
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