Record Details

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

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12806/
 
Title Biotechnological approaches
for the enhancement of  -carotene in tomato (Lycopersicon esculentum)
fruits and its use in preparation of processed product.
 
Creator Namitha, K. K.
 
Subject 04 Biosynthesis
18 Processed foods
03 Tomato
 
Description 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.
 
Date 2015
 
Type Thesis
NonPeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/12806/1/namitha%20final%20thesis.pdf
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.