A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility-Reference-Cited by-同舟云学术

A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility

Published:2019 Issue:6 Volume:10 Page:3589-3602
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yu Jiahao¹²³⁴⁵^ORCID,Gleize Béatrice⁵⁶⁷⁸⁹,Zhang Lianfu¹²³⁴¹⁰,Caris-Veyrat Catherine⁵⁶⁷⁸⁹,Renard Catherine M. G. C.⁵⁶⁷⁸⁹

Affiliation:

1. State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

2. Jiangnan University

3. Wuxi

4. China

5. UMR408 Sécurité et Qualité des Produits d'Origine Végétale

6. INRA

7. Avignon University

8. 84000 Avignon

9. France

10. Beijing Advanced Innovation Center for Food Nutrition and Human Health

Abstract

Onion and EVOO promoted lycopene isomerization and bioaccessibility during heating tomato–onion–EVOO based sauces using a D-optimal mixture design method.

Funder

China Scholarship Council

National Basic Research Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO00208A

Reference47 articles.

1. Content and isomeric ratio of lycopene in food and human blood plasma

2. Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing