Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 6, 2000, Pages 2075-2081

  Abushita, A A ^a   Daood, H G ^a   Biacs, P A ^a  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

Author keywords

Carotenoids; Technology; Tomatoes; Vitamin

Indexed keywords

ALPHA TOCOPHEROL; ALPHA TOCOPHERYLQUINONE; ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; CAROTENE; CAROTENOID; LYCOPENE; XANTHOPHYLL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; CULTIVAR; DENATURATION; FOOD HANDLING; FOOD PROCESSING; GENOTYPE; ISOMERISM; NONHUMAN; SPECIES DIFFERENCE; THERMOSTABILITY; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; BETA CAROTENE; CAROTENOIDS; FOOD TECHNOLOGY; LUTEIN; LYCOPERSICON ESCULENTUM; SPECIES SPECIFICITY; VITAMIN E;

EID: 0033933317     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990715p     Document Type: Article

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