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Characterization of lycopene hydrocolloidal structure induced by tomato processing

Sahar Jazaeri1, Abdorreza Mohammadi2, Amir Mehrabi Panah Kermani2

  • 1Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.

Food Chemistry
|December 31, 2017
PubMed

Keywords:
HydrocolloidLycopenePectinPectinaseTomato paste

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