Effect of Pilot-Scale Aseptic Processing on Tomato Soup Quality Parameters (Q58051248)

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25 January 2020

title

Effect of pilot-scale aseptic processing on tomato soup quality parameters (English)

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8

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4

Lien Lemmens

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6

Sandy Van Buggenhout

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author name string

Anna Andrys

2

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Andrea Grundelius

3

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Anders Löfgren

5

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Ines J P Colle

1

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Ann Loey

7

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publication date

9 May 2011

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published in

Journal of Food Science

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volume

76

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issue

5

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page(s)

C714-23

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Lycopene Content of Tomato Products: Its Stability, Bioavailability and In Vivo Antioxidant Properties

25 January 2020

cites work

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Trolox equivalent antioxidant capacity of different geometrical isomers of alpha-carotene, beta-carotene, lycopene, and zeaxanthin

21 January 2018

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Factors affecting intestinal absorption of highly lipophilic food microconstituents (fat-soluble vitamins, carotenoids and phytosterols).

21 January 2018

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Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

21 January 2018

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High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

21 January 2018

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Impact of fatty acyl composition and quantity of triglycerides on bioaccessibility of dietary carotenoids.

21 January 2018

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Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

21 January 2018

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Controlling lipid bioavailability through physicochemical and structural approaches

21 January 2018

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Lycopene stability during food processing.

21 January 2018

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Food microstructure affects the bioavailability of several nutrients

21 January 2018

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Absorption of lycopene from single or daily portions of raw and processed tomato.

21 January 2018

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Changes in contents of carotenoids and vitamin E during tomato processing

21 January 2018

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Processing effects on lycopene content and antioxidant activity of tomatoes

21 January 2018

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Kinetics for Isobaric−Isothermal Degradation ofl-Ascorbic Acid

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Tomatoes and cardiovascular health

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Stability of lycopene during food processing and storage

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Loss and/or formation of antioxidants during food processing and storage

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10.1111/J.1750-3841.2011.02163.X

21 January 2018

Identifiers

DOI

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25 January 2020

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