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1.	Svelander, Cecilia, 1980, et al. (författare) Processing of tomato: Impact on in vitro bioaccessibility of lycopene and textural properties 2010 Ingår i: Journal of the Science of Food and Agriculture. - : Wiley. - 1097-0010 .- 0022-5142. ; 90:10, s. 1665-1672 Tidskriftsartikel (refereegranskat)abstract BACKGROUND: Human studies have demonstrated that processing of tomato can greatly increase lycopene bioavailability. However, the difference between processing methods is not widely investigated. In the current study different thermal treatments of tomato were evaluated with regard to their impact on in vitro bioaccessibility and retention of lycopene and β-carotene as well as textural properties. Thermal treatments used were low (60°C) and high (90°C) temperature blanching followed by boiling. RESULTS: Lycopene was relatively stable during thermal treatment, whereas β-carotene was significantly (P

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