Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cookin...

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Detalles Bibliográficos
Autores principales: Vallverdú-Queralt, Anna, Regueiro, Jorge, Rinaldi de Alvarenga, José Fernando, Torrado, Xavier, Lamuela-Raventos, Rosa M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4463606/
https://www.ncbi.nlm.nih.gov/pubmed/25927580
http://dx.doi.org/10.3390/ijms16059588

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4463606/
https://www.ncbi.nlm.nih.gov/pubmed/25927580
http://dx.doi.org/10.3390/ijms16059588

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