Food and Nutrition Sciences
Vol.3 No.4(2012), Paper ID 18492, 13
pages
DOI:10.4236/fns.2012.34068
Applicability of in Vitro Models in Predicting the in Vivo Bioavailability of Lycopene and β-Carotene from Differently Processed Soups
Marie Alminger, Cecilia Svelander, Anna Wellner, Rebeca Martinez-Tomas, Lucy Bialek, Elvira Larque, Francisca Perez-Llamas
Department of Chemical and Biological Engineering, Food Science, Chalmers University of Technology, G?teborg, Sweden
Department of Chemical and Biological Engineering, Food Science, Chalmers University of Technology, G?teborg, Sweden
Department of Chemical and Biological Engineering, Food Science, Chalmers University of Technology, G?teborg, Sweden
Physiology Department, Faculty of Biology, University of Murcia, Murcia, Spain
Unilever Discover R&D, Unilever Food and Health Research Institute, Vlaardingen, The Netherlands.
Physiology Department, Faculty of Biology, University of Murcia, Murcia, Spain
Physiology Department, Faculty of Biology, University of Murcia, Murcia, Spain
Copyright © 2012 Marie Alminger, Cecilia Svelander, Anna Wellner, Rebeca Martinez-Tomas, Lucy Bialek, Elvira Larque, Francisca Perez-Llamas et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
M. Alminger, C. Svelander, A. Wellner, R. Martinez-Tomas, L. Bialek, E. Larque and F. Perez-Llamas, "Applicability of
in Vitro Models in Predicting the
in Vivo Bioavailability of Lycopene and
β-Carotene from Differently Processed Soups,"
Food and Nutrition Sciences, Vol. 3 No. 4, 2012, pp. 477-489. doi:
10.4236/fns.2012.34068.