Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Marie A.G. Alminger"'
Autor:
Maud Langton, Marie A.G. Alminger, Cecilia Svelander, Ulf Svanberg, Evelina A. Tibäck, Lilia Ahrné
Publikováno v:
Journal of the Science of Food and Agriculture. 90:1665-1672
BACKGROUND: Human studies have demonstrated that processing of tomato can greatly increase lycopene bioavailability. However, the difference between processing methods is not widely investigated. In the current study different thermal treatments of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99da88adf5a4945170400b31d7eb02c2
https://doi.org/10.1002/jsfa.4000
https://doi.org/10.1002/jsfa.4000
Autor:
Evelina A. Tibäck, Maud Langton, Cecilia Svelander, Ines J.P. Colle, Lilia Ahrné, Marc Hendrickx, Annika Altskär, Marie A.G. Alminger
Publikováno v:
Journal of Food Science. 74:E386-E395
The effects of mechanical and thermal treatments on the consistency and in vitro lycopene accessibility of crushed tomatoes were evaluated. Different crushing intensities and a subsequent heat treatment carried out as a heat shock (95 °C for 8 min
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9c70fd40f9086f4940af1a37a72738e
https://doi.org/10.1111/j.1750-3841.2009.01255.x
https://doi.org/10.1111/j.1750-3841.2009.01255.x
Autor:
Patricia Lopez-Sanchez, Cecilia Svelander, Marie A.G. Alminger, Paul D. A. Pudney, Stephan Schumm
Publikováno v:
Journal of food science. 76(9)
The correlation between food microstructure and in vitro bioaccessibility of carotenes was evaluated for tomato and carrot emulsions (5% olive oil) subjected to high pressure homogenization (HPH) at varying degrees of intensity. The aim was to invest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a07f7f7e0a5da44f8a625ceb3675762d
https://pubmed.ncbi.nlm.nih.gov/22416706
https://pubmed.ncbi.nlm.nih.gov/22416706