Release of antioxidant components from tomatoes determined by an in vitro digestion method.

International journal of food sciences and nutrition

Volumn 60, Issue 2, 2009, Pages 119-129

  Toor, Ramandeep K ^a   Savage, Geoffrey P ^b   Lister, Carolyn E ^b  

^a Food Group   (New Zealand)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; ENZYME; FLAVONOID; LYCOPENE; PHENOL DERIVATIVE; PLANT EXTRACT;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; CLASSIFICATION; DIET; DIGESTION; FRUIT; GASTROINTESTINAL TRACT; HUMAN; METABOLISM; NEW ZEALAND; PH; SPECIES DIFFERENCE; TEMPERATURE; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; BIOLOGICAL AVAILABILITY; CAROTENOIDS; DIET; DIGESTION; ENZYMES; FLAVONOIDS; FRUIT; GASTROINTESTINAL TRACT; HUMANS; HYDROGEN-ION CONCENTRATION; LYCOPERSICON ESCULENTUM; NEW ZEALAND; PHENOLS; PLANT EXTRACTS; SPECIES SPECIFICITY; TEMPERATURE;

EID: 79953829191     PISSN: None     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701614121     Document Type: Article

References (0)