Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies

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Title
Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies
Authors
Keywords
Tomato, Juice, Blanching, Lycopene, In vitro, bioaccessibility, Pulsed electric fields, Ultrasonic, Processing
Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 698-705
Publisher
Elsevier BV
Online
2016-11-23
DOI
10.1016/j.foodchem.2016.11.117

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