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Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes
Tomatoes and tomato products are rich sources of carotenoids—principally lycopene, followed by β-carotene and lutein. The aim of this work was to study the effect of heat treatment on carotenoid content in cherry tomatoes. Raw and canned products were sampled and analysed; furthermore whole, skin an...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2013
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302297/ https://www.ncbi.nlm.nih.gov/pubmed/28239121 http://dx.doi.org/10.3390/foods2030352 |