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The structural and functional characteristics of soluble dietary fibers modified from tomato pomace with increased content of lycopene.
Li, Jiaoyong; Yang, Zongyuan; Zhang, Yufan; Gao, Boyan; Niu, Yuge; Lucy Yu, Liangli.
Affiliation
  • Li J; Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Yang Z; Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Zhang Y; Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Gao B; Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Niu Y; Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: yugeniu@sjtu.edu.cn.
  • Lucy Yu L; Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States.
Food Chem ; 382: 132333, 2022 Jul 15.
Article in En | MEDLINE | ID: mdl-35149462
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Solanum lycopersicum Language: En Journal: Food Chem Year: 2022 Document type: Article Affiliation country: Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Solanum lycopersicum Language: En Journal: Food Chem Year: 2022 Document type: Article Affiliation country: Country of publication: