Speed of heating in tomatoes processing modifies the capacity of their carotenoids to diffuse to an oil phase as may happen in the bolus. - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2012

Speed of heating in tomatoes processing modifies the capacity of their carotenoids to diffuse to an oil phase as may happen in the bolus.

Domains

Food engineering Chemical and Process Engineering Life Sciences [q-bio]

Migration ProdInra  : Connect in order to contact the contributor

https://hal.inrae.fr/hal-02745172

Submitted on : Wednesday, June 3, 2020-8:23:47 AM

Last modification on : Wednesday, June 28, 2023-8:51:40 PM

No file

Dates and versions

hal-02745172 , version 1 (03-06-2020)

Identifiers

  • HAL Id : hal-02745172 , version 1
  • PRODINRA : 270767

Cite

David Page, Cécile Labadie, Antoine Degrou, Stephane Georgé, Catherine M.G.C. Renard. Speed of heating in tomatoes processing modifies the capacity of their carotenoids to diffuse to an oil phase as may happen in the bolus.. 1st International Conference on Food Digestion, Mar 2012, Cesena, Italy. 2012. ⟨hal-02745172⟩

Export

BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite

Collections

UNIV-AVIGNON INRAE SQPOV INRAEPACA
4 View
0 Download

Share

Gmail Mastodon Facebook X LinkedIn More