Processing of tomato: Impact on in vitro bioaccessibility of lycopene and textural properties

Svelander, Cecilia,1980Chalmers tekniska högskola,Chalmers University of Technology (author)

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

Tibäck, E. A.RISE,SIK – Institutet för livsmedel och bioteknik (author)
Ahrné, Lilia,1966RISE,SIK – Institutet för livsmedel och bioteknik(Swepub:cth)ahrne (author)
Langton, Maud,1954RISE,SIK – Institutet för livsmedel och bioteknik (author)
Svanberg, Ulf,1945Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)ulfsva (author)
Alminger, Marie,1957Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)mariealm (author)
Chalmers tekniska högskolaSIK – Institutet för livsmedel och bioteknik (creator_code:org_t)

In:Journal of the Science of Food and Agriculture: Wiley90:10, s. 1665-16721097-00100022-5142

By the author/editor: Svelander, Cecil ...; Tibäck, E. A.; Ahrné, Lilia, 19 ...; Langton, Maud, 1 ...; Svanberg, Ulf, 1 ...; Alminger, Marie, ...

About the subject

AGRICULTURAL SCIENCES: AGRICULTURAL SCI ...; and Agriculture Fore ...; and Food Science

ENGINEERING AND TECHNOLOGY: ENGINEERING AND ...; and Other Engineerin ...; and Food Engineering

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