Fermentation of tomato juice improves in vitro bioaccessibility of lycopene

The impact of fermentation (Saccharomyces cerevisiae ATCC 9763) on the bioaccessibility of lycopene in a model tomato juice was examined. The physicochemical and structural properties of the tomato tissue were determined after fermentation and the bioaccessibility of lycopene was monitored using a s...

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Bibliographic Details
Main Authors: Yuyan Lu, Kaiyu Mu, David Julian McClements, Xiuping Liang, Xuebo Liu, Fuguo Liu
Format: Article
Published: Elsevier 2020-08-01
Series:Journal of Functional Foods
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464620302449