The cooking method of tomatoes influences the particle sizes of the puree and modifies the capacity of the carotenoids to diffuse to an oil phase - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2010

The cooking method of tomatoes influences the particle sizes of the puree and modifies the capacity of the carotenoids to diffuse to an oil phase

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-02817140

Submitted on : Saturday, June 6, 2020-2:32:14 PM

Last modification on : Wednesday, June 28, 2023-8:47:28 PM

No file

Dates and versions

hal-02817140 , version 1 (06-06-2020)

Identifiers

  • HAL Id : hal-02817140 , version 1
  • PRODINRA : 270755

Cite

David Page, Antoine Degrou, Stephane Georgé, Maryse Reich, Catherine M.G.C. Renard. The cooking method of tomatoes influences the particle sizes of the puree and modifies the capacity of the carotenoids to diffuse to an oil phase. 28th International Horticultural Congress, Aug 2010, Lisbonne, Portugal. ⟨hal-02817140⟩

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