Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity

Food Chemistry

Volumn 98, Issue 4, 2006, Pages 749-756

  Sánchez Moreno, Concepción ^a   Plaza, Lucía ^a   de Ancos, Begoña ^a   Cano, M Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Bioactive compounds; Carotenoids; Colour; Processed tomato juice; Radical scavenging capacity; Thermal pasteurisation; Vitamin C

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; CAROTENE; CAROTENOID; DEHYDROASCORBIC ACID; EPOXIDE; GAMMA CAROTENE; LYCOPENE; LYCOPENE EPOXIDE; RETINOL; SCAVENGER; UNCLASSIFIED DRUG; XANTHOPHYLL;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; CONCENTRATION (PARAMETERS); CONTAINER; FOOD PROCESSING; KINETICS; MOLECULAR STABILITY; NUTRITIONAL ASSESSMENT; PASTEURIZATION; PHYSICAL CHEMISTRY; SHELF LIFE; TOMATO;

LYCOPERSICON ESCULENTUM;

EID: 33646584224     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.015     Document Type: Article

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