Rapid, accurate and direct determination of total lycopene content in tomato paste

Article English RESTRICTED
Bicanic, D.D.; Anese, M.; Luterotti, S.; Dadarlat, D.; Gibkes, J.; Lubbers, M.T.M.H.;
  • Subject: Leerstoelgroep Plantaardige productiesystemen | Biofysica | Plant Production Systems | Laboratorium voor Biofysica | VLAG | Plantaardige Productiesystemen | Biophysics

Lycopene that imparts red color to the tomato fruit is the most potent antioxidant among carotenes, an important nutrient and also used as a color ingredient in many food formulations. Since cooked and processed foods derived from tomatoes were shown to provide optimal ... View more
Share - Bookmark

  • Download from
    Wageningen Yield via NARCIS (Article, 2003)
  • Cite this publication