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Title

In vitro accessibility of lycopene added to ready-to-eat meat products

AuthorsGámez Losada, M. Carmen; Selgas, M. Dolores; García, M. Luisa; Calvo, Marta
Issue Date2019
PublisherDeutscher Fachverlag
CitationFleischwirtschaft International 1: 66-68 (2019)
AbstractAccessibility ot lycopene from ready-to-eat meat products (hamburgers and dry fermented sausages) enriched with tomato derivatives (dry tomato peel and low serum tomato powder) was studied. Electron-beam treatment (2 and 4 kGy) was used to assure the safety of the meat products. The lycopene accessibility was hogher in dry fermented sausages than in hamburgers, probably due to the different fat content. Neither thet type of tomato derivative used nor the irradiation treatment influenced the accessibility.
URIhttp://hdl.handle.net/10261/208911
ISSN0179-2415
Appears in Collections:(ICTAN) Artículos
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