Effects of high-pressure processing on carotenoid extractability, antioxidant activity, glucose diffusion, and water binding of tomato puree (Lycopersicon esculentum mill.)

Journal of Food Science

Volumn 66, Issue 7, 2001, Pages 1033-1038

  Fernandez Garcia, A ^a   Butz, P ^a   Tauscher, B ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Antioxidant capacity; Carotenoids; Glucose retardation index; High pressure; Tomato

Indexed keywords

EID: 0034794386     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb08231.x     Document Type: Article

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