Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 2, 2009, Pages 179-188

  Pérez Conesa, Darío ^a   García Alonso, Javier ^a   García Valverde, Verónica ^a   Iniesta, María Dolores ^a   Jacob, Karin ^a   Sánchez Siles, Luis Manuel ^a   Ros, Gaspar ^a   Periago, María Jesús ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Carotene; Antioxidant activity; Folates; Homogenization; Lycopene; Pasteurization; Phenolic compounds; Tomato; Vitamin C

Indexed keywords

ACIDS; INTERNET PROTOCOLS; KETONES; ORGANIC ACIDS; PHENOLS; RAPID THERMAL ANNEALING;

ANTIOXIDANT ACTIVITY; FOLATES; HOMOGENIZATION; LYCOPENE; PASTEURIZATION; PHENOLIC COMPOUNDS; TOMATO; VITAMIN C;

FRUITS;

LYCOPERSICON ESCULENTUM;

EID: 60149102317     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.12.001     Document Type: Article

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