Combined Pressure–Temperature Effects on Carotenoid Retention and Bioaccessibility in Tomato Juice-Reference-Cited by-同舟云学术

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Combined Pressure–Temperature Effects on Carotenoid Retention and Bioaccessibility in Tomato Juice

Published:2011-06-28 Issue:14 Volume:59 Page:7808-7817
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gupta Rockendra¹,Kopec Rachel E.¹,Schwartz Steven J.¹,Balasubramaniam V. M.¹²

Affiliation:

1. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, Ohio 43210, United States

2. Department of Food Agricultural and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf200575t

Reference41 articles.

1. Intake of Carotenoids and Retino in Relation to Risk of Prostate Cancer

2. Tomato Products, Lycopene, and Prostate Cancer: A Review of the Epidemiological Literature

3. Tomatoes, Lycopene, and Prostate Cancer: Progress and Promise

4. High-pressure Food Processing

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