NO - Besoin d'assistance

Effects of mechanical and thermal treatments
and storage conditions on antioxidants content
and their bioavailability in processed tomatoes
Working Group 2 - Processing and bioavailability
Chairman: C. Leoni - SSICA - Stazione Sperimentale per l'Industria delle Conserve
Alimentari - v. Tanara 31/a 43100 Parma - Italy
Members:
♦ Sub Group 1 - Processing:
Carlo Leoni - SSICA - Stazione Sperimentale per l'Industria delle Conserve
Alimentari - v. Tanara 31/a 43100 Parma - Italy
Gérard Bartholin - CTCPA - Station Pierre Mainguy ZA de l'aéroport - BP 1203
84019 Avignon Cedex- France
Gabriella Giovanelli - Distam - University of Milan - Via Celoria 2 - 20133 Milano -
Italy
Tiny van Boekel - Department of Food Science - Wageningen University
PO Box 8129 6700 EV Wageningen - The Netherlands
♦ Sub Group 2 - Bioavailability:
Marisa Porrini - Distam - University of Milan - Via Celoria 2- 20133 Milano - Italy
Richard Faulks - Department of Nutrition, Diet and Health - IFR Institute Food
Research - Colney NR4 7UA Norwick – UK
Susan Southon - Department of Nutrition, Diet and Health - IFR Institute Food
Research - Colney NR4 7UA Norwick – UK
Volker Böhm - Institute of Nutrition Friedrich Schiller University Jena - Dornburger
Strasse, 29 - Jena - Germany