English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/208911
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


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.
Appears in Collections:(ICTAN) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf59,24 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.