Changes in contents of carotenoids and vitamin E during tomato processing.

@article{Seybold2004ChangesIC,
  title={Changes in contents of carotenoids and vitamin E during tomato processing.},
  author={Clarissa Seybold and Kati Froehlich and R. Juel Bitsch and Konrad Otto and Volker B{\"o}hm},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 23},
  pages={7005-10}
}
The aim of this study was to investigate the effect of different types of tomato processing on contents of lycopene, beta-carotene, and alpha-tocopherol. Samples of tomato sauce, tomato soup, baked tomato slices, and tomato juice were taken at different times of heating, respectively, after each step of production. HPLC was used to analyze contents of carotenoids and vitamin E. Due to the loss of water during thermal processing, contents of lycopene, beta-carotene, and alpha-tocopherol on a wet… CONTINUE READING
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