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Merve TOMAŞ, Osman SAĞDIÇ, Gizem ÇATALKAYA, Derya KAHVECİ, Esra ÇAPANOĞLU* Department of Food Engineering, Faculty of Engineering and Natural Sciences, İstanbul Sabahattin Zaim University, İstanbul, Turkey Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, İstanbul Technical University, İstanbul, Turkey Department of Food Engineering, Faculty of Engineering, Yeditepe University, İstanbul, Turkey

Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce