Biotechnological approaches for the enhancement of  -carotene in tomato (Lycopersicon esculentum) fruits and its use in preparation of processed product.

Namitha, K. K. (2015) Biotechnological approaches for the enhancement of  -carotene in tomato (Lycopersicon esculentum) fruits and its use in preparation of processed product. Doctoral thesis, Central Food Technological Research Institute.

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Abstract

Carotenoids are one of the most widespread groups of naturally occurring pigments, biosynthesized by all photosynthetic bacteria, fungi, algae and higher plants. In recent years, there has been a considerable interest in the dietary carotenoids due to their pro-vitamin A activity, high antioxidant potential, ability to prevent onset of certain cancers as well as age related macular degeneration. Tomato (Solanum lycopersicum L.) fruit and its processed products are principal sources of lycopene and important sources of β-carotene.

Item Type:	Thesis (Doctoral)
Uncontrolled Keywords:	Tomato Solanum lycopersicum L. β-carotene lycopene biosynthesis
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 04 Biosynthesis 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Jul 2017 03:54
Last Modified:	12 Jul 2017 03:54
URI:	http://ir.cftri.res.in/id/eprint/12806

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