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Optimization of extraction yield, flavonoids and lycopene from tomato pulp by high hydrostatic pressure-assisted

Vilbett Briones-Labarca1, Claudia Giovagnoli-Vicuña2, Raúl Cañas-Sarazúa2

  • 1Food Engineering Department, La Serena University, Av. Raúl, Bitrán Nachary 1305, La Serena, Chile; CEAZA, Advanced Studies Center in Arid Zones, Av. Raúl Bitrán Nachary, 1305 La Serena, Chile.

Food Chemistry
|December 26, 2018
PubMed

Keywords:
Antioxidant capacityHigh hydrostatic pressureResponse surface methodologyTomato

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