The stability of lycopene. II.—Oxidation during heating of tomato pulps
- 1 June 1957
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 8 (6) , 366-368
- https://doi.org/10.1002/jsfa.2740080611
Abstract
Degradation of lycopene occurs during the heating of serum‐free tomato pulps in the presence of oxygen. The rate of breakdown as measured by colour loss varies according to availability of oxygen, temperature and intensity of illumination. Acetone and methylheptenone appear as volatile degradation products.Keywords
This publication has 2 references indexed in Scilit:
- The stability of lycopene. I.‐Degradation by oxygenJournal of the Science of Food and Agriculture, 1957
- cis-trans Isomerization and Spectral Characteristics of Carotenoids and Some Related CompoundsJournal of the American Chemical Society, 1943