Carotenoid Stability during Production and Storage of Tomato Juice Made from Tomatoes with Diverse Pigment Profiles Measured by Infrared Spectroscopy-Reference-Cited by-同舟云学术

Carotenoid Stability during Production and Storage of Tomato Juice Made from Tomatoes with Diverse Pigment Profiles Measured by Infrared Spectroscopy

Published:2010-07-14 Issue:15 Volume:58 Page:8692-8698
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rubio-Diaz Daniel E.¹,Santos Alejandra¹,Francis David M.²,Rodriguez-Saona Luis E.¹

Affiliation:

1. Department of Food Science and Technology, 110 Parker Food Science and Technology Building, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210

2. Department of Horticulture and Crop Science, The Ohio State University, 1680 Madison Avenue, Wooster, Ohio 44691

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1012665

Reference24 articles.

1. Carotenoids and human health

2. Prolycopene, a Naturally Occuring Stereoisomer of Lycopene

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

4. Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects

5. Improving the stability of lycopene Z-isomers in isomerised tomato extracts

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