Stability of tomato lycopene under thermal- and light-irradiation treatments in an oil-based model system-Reference-Cited by-同舟云学术

Stability of tomato lycopene under thermal- and light-irradiation treatments in an oil-based model system

Published:2015-06-15 Issue:2 Volume:102 Page:185-192
ISSN:1392-3196
Container-title:Zemdirbyste-Agriculture
language:
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Author:

Urbonavičienė Dalia¹,Viškelis Pranas¹,Viškelis Jonas¹,Bobinas Česlovas¹

Affiliation:

1. Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry

Publisher

Lithuanian Research Centre for Agriculture and Forestry

Subject

Agronomy and Crop Science

Link

http://www.zemdirbyste-agriculture.lt/wp-content/uploads/2015/06/102_2_str24.pdf

Reference23 articles.

1. Lactic acid fermentation of tomato: effects on cis/trans lycopene isomer ratio, β-carotene mass fraction and formation of L(+)- and D(−)-lactic acid;Bartkiene E.;Food Technology and Biotechnology,2013

2. Lycopenes and related compounds;Bates J. C.,2005

3. Comparison of lycopene stability in water- and oil-based food model systems under thermal- and light-irradiation treatments

4. Tomato Production, Processing and Technology

5. Storage stability of lycopene in tomato juice subjected to combined pressure-heat treatments;Gupta R.;Journal of Agricultural and Food Chemistry,2010

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