Study on lycopene and antioxidant contents variations in tomatoes under air-drying process

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

  Chang, C H ^a,b   Liu, Y C ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b INDUSTRIAL TECHNOLOGY RESEARCH INSTITUTE   (Taiwan)

Author keywords

Air drying; Antioxidants; Lycopene; Tomato

Indexed keywords

ANTIOXIDANT; CAROTENOID; FLAVONOID; LYCOPENE; PHENOL DERIVATIVE; WATER;

AIR; ANALYSIS OF VARIANCE; ARTICLE; CHEMISTRY; DESICCATION; FOOD HANDLING; METHODOLOGY; TEMPERATURE; TIME; TOMATO;

AIR; ANALYSIS OF VARIANCE; ANTIOXIDANTS; CAROTENOIDS; DESICCATION; FLAVONOIDS; FOOD HANDLING; LYCOPERSICON ESCULENTUM; PHENOLS; TEMPERATURE; TIME FACTORS; WATER;

LYCOPERSICON ESCULENTUM;

EID: 36348978066     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00570.x     Document Type: Article

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