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Effect of geographical origin and cooking process on lycopene content in tomatoes (CROSBI ID 524633)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Marković, Ksenija ; Matković, Domagoj ; Vahčić, Nada Effect of geographical origin and cooking process on lycopene content in tomatoes // Pigments in Food - A Challenge to Life Sciences / Carle, Reinhold ; Schieber, Andreas ; Stintzing, Florian C. (ur.). Stuttgart: Shaker, 2006. str. 253-255-x

Podaci o odgovornosti

Marković, Ksenija ; Matković, Domagoj ; Vahčić, Nada

engleski

Effect of geographical origin and cooking process on lycopene content in tomatoes

Intake of tomatoes and tomato products is associated with a decreased risk of numerous cancers. This benefit may be related to the antioxidant properties of lycopene, the pigment responsible for the characteristic deep-red colour of ripe tomatoes and their products. The major sources of lycopene are tomatoes and tomato products. Significance of fresh tomatoes and tomato products in human nutrition inspired us to start a research on their lycopene content. The objectives of this study were ; to determine the lycopene content of fresh tomatoes of the same variety, grown in three different geographical regions of Croatia ; to establish the influence of geographical origin on lycopene content of tomatoes ; to determine the lycopene content of tomato purees prepared from those tomatoes ; to compare the lycopene content of fresh and cooked tomatoes.

cooking process; lycopene; tomato

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Podaci o prilogu

253-255-x.

2006.

objavljeno

Podaci o matičnoj publikaciji

Pigments in Food - A Challenge to Life Sciences

Carle, Reinhold ; Schieber, Andreas ; Stintzing, Florian C.

Stuttgart: Shaker

Podaci o skupu

4th International Congress on Pigments in Food

poster

09.10.2006-12.10.2006

Stuttgart, Njemačka

Povezanost rada

Prehrambena tehnologija