SCOPUS 정보 검색 플랫폼

Volumn 216, Issue 2, 2003, Pages 116-121

Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems

(6) Graziani, Giulia a Pernice, Rita a Lanzuise, Stefania a Vitaglione, Paola a Anese, Monica b Fogliano, Vincenzo a

a University of Udine ^* (Italy)

b UNIVERSITY OF UDINE (Italy)

Author keywords

Antioxidant activity; Carotenoids; Maillard reaction; Thermal treatment; Tomato

Indexed keywords

ANTIOXIDANTS; DATA REDUCTION; ENZYMES; FOOD PROCESSING; HEAT TREATMENT; HEATING; LIPIDS; MOLECULAR WEIGHT; NUTRITION; OXIDATION; PEELING;

ANTIOXIDANT ACTIVITY; CAROTENOIDS; MAILLARD REACTIONS; TOMATO;

VEGETABLE OILS;

LYCOPERSICON ESCULENTUM;

EID: 0348008954 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-002-0626-7 Document Type: Article

Times cited : (71)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.