Effects of Heat Treatment on the Carotenoid and Tocopherol Composition of Tomato

  1. Eun-Sun Hwang,
  2. Maria Stacewicz-Sapuntzakis,
  3. Phyllis E. Bowen

Article first published online: 5 SEP 2012

DOI: 10.1111/j.1750-3841.2012.02909.x

Issue

Journal of Food Science

Journal of Food Science

Volume 77, Issue 10, pages C1109–C1114, October 2012

Additional Information

How to Cite

Hwang, E.-S., Stacewicz-Sapuntzakis, M. and Bowen, P. E. (2012), Effects of Heat Treatment on the Carotenoid and Tocopherol Composition of Tomato. Journal of Food Science, 77: C1109–C1114. doi: 10.1111/j.1750-3841.2012.02909.x

Author Information

  1. Author Hwang is with Dept. of Nutrition and Culinary Science, Hankyong Natl. Univ., 327 Chungang-ro, Anseong-si, Gyeonggi-do 456-749, Republic of Korea. Authors Stacewicz-Sapuntzakis and Bowen are with Dept. of Kinesiology and Nutrition, Univ. of Illinois at Chicago, 1919 W. Taylor St., Chicago, IL. 60612, U.S.A. Direct inquiries to author Hwang (E-mail: ehwang@hknu.ac.kr).

Publication History

  1. Issue published online: 12 OCT 2012
  2. Article first published online: 5 SEP 2012
  3. MS 20120553 Submitted 4/17/2012, Accepted 7/9/2012.

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