Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato
- Author
- HEREDIA, A1 ; PEINADO, I1 ; ROSA, E1 ; ANDRES, A1
[1] Institute of Food Engineering for Development, Polytechnic University of Valencia, Camino de Vera s/n, P.O. Box 46022, Valencia, Spain - Source
Food chemistry. 2010, Vol 123, Num 1, pp 92-98, 7 p ; ref : 1/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Colour HPLC Hot air-microwave drying Lycopene Tomato
- Keyword (fr)
- Cerise Chauffage hyperfréquence Chromatographie HPLC Dégradation Hyperfréquence Isomérisation Lycopène Prétraitement Séchage par air Tomate Fruit Légume
- Keyword (en)
- Cherry Microwave heating HPLC chromatography Degradation Microwave Isomerization Lycopene Pretreatment Air drying Tomato Fruit Vegetables
- Keyword (es)
- Cereza Calentamiento hiperfrecuencia Cromatografía HPLC Degradación Hiperfrecuencia Isomerización Licopeno Pretratamiento Secado por aire Tomate Fruto Hortalizas
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22922775
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2010.04.005 
https://dx.doi.org/10.1016/j.foodchem.2010.04.005
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