Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1603-1611

  Georgé, Stéphane ^a   Tourniaire, Franck ^a   Gautier, Hélène ^b   Goupy, Pascale ^d,e   Rock, Edmond ^c   Caris Veyrat, Catherine ^d,e  

^a Centre Technique de la Conservation et des Produits Agricoles (CTCPA)   (France)

^b Domaine Saint Paul   (France)

^c INRA and University of Auvergne   (France)

^d UMR A 408 INRA University of Avignon   (France)

^e UNIVERSITY OF AVIGNON   (France)

Author keywords

Antioxidant; Carotenoids; Lyophilisation; Phenolic compounds; Processing; Red tomato; Vitamin C; Yellow tomato

Indexed keywords

ANTIOXIDANT; CAROTENOIDS; LYOPHILISATION; PHENOLIC COMPOUNDS; RED TOMATO; VITAMIN C; YELLOW TOMATO;

PHENOLS; PIGMENTS; RAPID THERMAL ANNEALING; TRACE ELEMENTS;

FRUITS;

ASCORBIC ACID; BETA CAROTENE; CAFFEIC ACID; CAROTENOID; CHLOROGENIC ACID; LYCOPENE; NARINGENIN; PHENOL DERIVATIVE; RUTOSIDE;

ARTICLE; COLORIMETRY; FOOD PROCESSING; FREEZE DRYING; HARVEST PERIOD; HEAT TREATMENT; NONHUMAN; PASTEURIZATION; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SOLANUM LYCOPERSICUM; SPECTROPHOTOMETRY; TOMATO; VEGETABLE BREEDING;

LYCOPERSICON ESCULENTUM;

EID: 77957018169     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.024     Document Type: Article

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