Chemical Stability of Lycopene in Processed Products: A Review of the Effects of Processing Methods and Modern Preservation Strategies-Reference-Cited by-同舟云学术

Chemical Stability of Lycopene in Processed Products: A Review of the Effects of Processing Methods and Modern Preservation Strategies

Author:

Saini Ramesh Kumar¹²³^ORCID,A. Bekhit Alaa El-Din⁴,Roohinejad Shahin⁵^ORCID,Rengasamy Kannan R.R.¹^ORCID,Keum Young-Soo³^ORCID

Affiliation:

1. Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Republic of Korea

2. Institute of Natural Science and Agriculture, Konkuk University, Seoul 143-701, Republic of Korea

3. Department of Crop Science, Konkuk University, Seoul 143-701, Republic of Korea

4. Department of Food Science, University of Otago, Dunedin 9054, New Zealand

5. Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran

Funder

National Research Foundation of Korea

Konkuk University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference83 articles.

4. WPTC. WPTC World Production Estimate; World Processing Tomato Council: https://www.wptc.to/releases-wptc.php (accessed November 6, 2019).

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