In vitro accessibility of lycopene added to ready-to-eat meat products
Accessibility 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.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Deutscher Fachverlag
2019
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| Online Access: | http://hdl.handle.net/10261/208911 http://dx.doi.org/10.13039/501100004837 |
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