FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 619-624.

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Process and Quality Control Point Assessment of Natural Lycopene Softgels

 PANG  Shan-Chun, HUI  Bo-Di, LIU  Mu-Lin   

  1. 1.Xinjiang Tomato Red Co. Ltd of Biological Science and Technology, Yanqi 841100, China; 2.College of Applied Arts and Science, Beijing Union University, Beijing 100083, China
  • Online:2007-08-15 Published:2011-10-24

Abstract: This paper described investigation and practice in the raw material choice, functional fraction, extraction process, Softgels production, quality control, safety inspection and biological function assessment of natural lycopene softgels.

Key words:  , lycopene; softgels; process; quality control;