Changes in Contents of Carotenoids and Vitamin E during Tomato Processing-Reference-Cited by-同舟云学术

Changes in Contents of Carotenoids and Vitamin E during Tomato Processing

Published:2004-10-16 Issue:23 Volume:52 Page:7005-7010
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Seybold Clarissa¹,Fröhlich Kati¹,Bitsch Roland¹,Otto Konrad¹,Böhm Volker¹

Affiliation:

1. Institute of Nutrition, Friedrich Schiller University Jena, Jena, Germany, and Institute of Beverage Technology, University of Applied Sciences Lippe & Höxter, Lemgo, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049169c

Reference39 articles.

1. Uptake of Lycopene and Its Geometrical Isomers Is Greater from Heat-Processed than from Unprocessed Tomato Juice in Humans

2. Lycopene is more bioavailable from tomato paste than from fresh tomatoes

3. Dietary Factors That Affect the Bioavailability of Carotenoids

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