Changes in antioxidant compounds during the shelf life of commercial tomato juices in different packaging materials

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 15, 2009, Pages 6815-6822

  García Alonso, Francisco J ^a   Bravo, Sergio ^a   Casas, Javier ^a   Pérez Conesa, Darío ^a   Jacob, Karin ^b   Periago, María J ^a,c  

^a UNIVERSITY OF MURCIA   (Spain)

^b SLU   (Spain)

^c Departamento de Ciencias de la Salud   (Spain)

Author keywords

Antioxidant activity; Ascorbic acid; Lycopene; Packaging; Shelf life; Tomato juice; Total flavonoids; Total phenolic compounds

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; FLAVONOID; LYCOPENE;

ARTICLE; BEVERAGE; CHEMISTRY; EVALUATION; FOOD HANDLING; FOOD PACKAGING; INSTRUMENTATION; METHODOLOGY; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; CAROTENOIDS; FLAVONOIDS; FOOD HANDLING; FOOD PACKAGING; LYCOPERSICON ESCULENTUM;

LYCOPERSICON ESCULENTUM; TETRA;

EID: 68249102123     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900877c     Document Type: Article

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