Lycopene has recently received interest as an antioxidant in human tissues. These same antioxidant properties present challenges in preventing oxidative degradation within food products. In this research, degradation of lycopene in model emulsion systems was examined to better understand the chemical stability of this potential functional food ingredient.
| Identifer | oai:union.ndltd.org:UMASS/oai:scholarworks.umass.edu:open_access_dissertations-1036 |
| Date | 01 February 2009 |
| Creators | Boon, Caitlin Suzanne |
| Publisher | ScholarWorks@UMass Amherst |
| Source Sets | University of Massachusetts, Amherst |
| Detected Language | English |
| Type | text |
| Format | application/zip |
| Source | Open Access Dissertations |
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