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番茄渣中番茄红素提取工艺的优化及对花生油氧化稳定性的影响

IF 2.3 4区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Polish Journal of Food and Nutrition Sciences Pub Date : 2023-07-05 DOI:10.31883/pjfns/168233
D. Tran, Lan Thi Ngoc Nguyen, Cuong Ngoc Nguyen, M. Hertog, B. Nicolaï, D. Picha
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Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil
U.S.A
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来源期刊
Polish Journal of Food and Nutrition Sciences
Polish Journal of Food and Nutrition Sciences FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.30
自引率
12.50%
发文量
25
审稿时长
20 weeks
期刊介绍： The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea
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