Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity

LWT

Volumn 47, Issue 1, 2012, Pages 154-160

  Vallverdú Queralt, Anna ^a,b   Medina Remón, Alexander ^a,b   Casals Ribes, Isidre ^a   Andres Lacueva, Cristina ^a,c   Waterhouse, Andrew L ^d   Lamuela Raventos, Rosa M ^a,b  

^a UNIVERSITY OF BARCELONA   (Spain)

^b Instituto de Salud Carlos III   (Spain)

^c INGENIO CONSOLIDER Program   (Spain)

^d UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

HPLC MS MS; Hydrophilic antioxidant capacity; Phenolics; Processing; Tomatoes

Indexed keywords

DAIRIES; FRUITS; HEAT TREATMENT; HYDROPHILICITY; PHENOLS; PROCESSING;

HPLC-MS/MS; HYDROPHILIC ANTIOXIDANTS; INDUSTRIAL PROCESSING; MULTI-FACETED APPROACH; PHENOLIC COMPOUNDS; PHENOLICS; TECHNOLOGICAL PROCESS; TOMATOES;

ANTIOXIDANTS;

LYCOPERSICON ESCULENTUM;

EID: 84857116380     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.12.020     Document Type: Article

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