Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 12, 2012, Pages 3126-3134

  Vallverdú Queralt, Anna ^a,b   Oms Oliu, Gemma ^c   Odriozola Serrano, Isabel ^c   Lamuela Raventos, Rosa María ^a,b   Martín Belloso, Olga ^c   Elez Martínez, Pedro ^c  

^a UNIVERSITY OF BARCELONA   (Spain)

^b Instituto de Salud Carlos III   (Spain)

^c UNIVERSITY OF LLEIDA   (Spain)

Author keywords

antioxidant capacity; lycopene; MIPEF treatments; stress reactions; total polyphenols; vitamin C

Indexed keywords

ANTIOXIDANT CAPACITY; LYCOPENES; MIPEF TREATMENTS; POLYPHENOLS; STRESS REACTIONS; VITAMIN C;

ELECTRIC FIELDS; PHENOLS; VITAMINS;

FRUITS;

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; LYCOPENE; POLYPHENOL;

ARTICLE; CHEMISTRY; COLD; ELECTRICITY; FOOD HANDLING; FRUIT; METHODOLOGY; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; CAROTENOIDS; COLD TEMPERATURE; ELECTRICITY; FOOD HANDLING; FRUIT; LYCOPERSICON ESCULENTUM; POLYPHENOLS;

LYCOPERSICON ESCULENTUM;

EID: 84859122876     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf205216m     Document Type: Article

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