Properties of tomato powders as additives for food fortification and stabilization

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 4, 2001, Pages 2037-2042

  Lavelli, Vera ^a   Hippeli, Susanne ^b   Dornisch, Kerstin ^b   Peri, Claudio ^a   Elstner, Erich F ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Copper chelation; Free radical scavenging; Singlet oxygen quenching; Tomato (Lycopersicon esculentum)

Indexed keywords

ANTIOXIDANT; COPPER ION; FOOD ADDITIVE; LINOLENIC ACID; LIPID; LYCOPENE; MYELOPEROXIDASE; PHENOL DERIVATIVE; PLANT EXTRACT; SINGLET OXYGEN; TOMATO EXTRACT; UNCLASSIFIED DRUG; XANTHINE OXIDASE;

ANTIOXIDANT ACTIVITY; ARTICLE; DRUG STABILITY; FOOD ANALYSIS; FOOD PROCESSING; FREEZE DRYING; FRUIT; HYDROPHILICITY; POWDER; TECHNOLOGY; TOMATO;

ANTIOXIDANTS; COPPER; FOOD ADDITIVES; FOOD, FORTIFIED; FREE RADICAL SCAVENGERS; FREEZE DRYING; LYCOPERSICON ESCULENTUM; OXIDATION-REDUCTION; TIME FACTORS;

LYCOPERSICON ESCULENTUM;

EID: 0034877059     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000490e     Document Type: Article

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