Alterations of Vitamin C, Total Phenolics, and Antioxidant Capacity as Affected by Processing Tomatoes to Different Products

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 27, 2003, Pages 7962-7968

  Gahler, Susan ^a   Otto, Konrad ^b   Böhm, Volker ^a  

^a FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

^b OSTWESTFALEN LIPPE UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Antioxidant capacity; Tomato products; Total phenolics; Vitamin C

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; FERRIC ION; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL MODIFICATION; CHEMOLUMINESCENCE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEASUREMENT; NONHUMAN; REDUCTION; SAMPLE; SPECTROPHOTOMETRY; TECHNIQUE; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; FLAVONOIDS; FOOD HANDLING; HEAT; HYDROXYBENZOIC ACIDS; LYCOPERSICON ESCULENTUM; PHENOLS;

LYCOPERSICON ESCULENTUM;

EID: 0346966053     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034743q     Document Type: Article

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