Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 1, 2009, Pages 16-22

  Patras, Ankit ^a   Brunton, Nigel ^a   Da Pieve, Sara ^a   Butler, Francis ^b   Downey, Gerard ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Antioxidant activity; Carrot; High pressure processing; PCA; Pur e; Tomato

Indexed keywords

ACIDS; COLOR; FOOD PROCESSING; FRUITS; HEAT TREATMENT; KETONES; OPTICAL PROPERTIES; ORGANIC ACIDS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; RESEARCH; THERMAL SPRAYING;

ANTIOXIDANT ACTIVITY; CARROT; HIGH PRESSURE PROCESSING; PCA; TOMATO;

INDUSTRIAL RESEARCH;

DAUCUS CAROTA; LYCOPERSICON ESCULENTUM;

EID: 57749094727     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.09.008     Document Type: Article

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