The impact of industrial processing on health-beneficial tomato microconstituents

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 1786-1795

  Chanforan, Céline ^a,b,c   Loonis, Michèle ^a,b   Mora, Nathalie ^a,b   Caris Veyrat, Catherine ^a,b   Dufour, Claire ^a,b  

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

^b UNIVERSITY OF AVIGNON   (France)

^c Centre Technique de la Conservation des Produits Agricoles   (France)

Author keywords

Ascorbic acid; Carotenoid; Mass spectrometry; Paste; Phenolic compound; Processing; Sauce; Tomato

Indexed keywords

ASCORBIC ACIDS; CAROTENOID; PASTE; PHENOLIC COMPOUNDS; SAUCE; TOMATO;

FATTY ACIDS; FRUITS; KETONES; LINEAR TRANSFORMATIONS; MASS SPECTROMETRY; ORGANIC ACIDS; PIGMENTS; PROCESSING;

PHENOLS;

ALKALOID; ASCORBIC ACID; BETA CAROTENE; CAFFEIC ACID; CAROTENOID; CHLOROGENIC ACID; CYNARINE; FERULOYL; LYCOPENE; OLIGOSACCHARIDE; PHENOL DERIVATIVE; QUERCETIN OLIGOSACCHARIDE; SINAPOYL; SYRINGOYL DERIVATIVE; TRACE ELEMENT; UNCLASSIFIED DRUG;

ARTICLE; EXTRACTION; FOOD; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MACRONUTRIENT; NUTRITIONAL HEALTH; NUTRITIONAL VALUE; TOMATO; TOMATO SAUCE;

ASCORBIC ACID; CAROTENOIDS; FOOD HANDLING; ISOMERISM; LYCOPERSICON ESCULENTUM; NUTRITIVE VALUE; PHENOLS;

LYCOPERSICON ESCULENTUM;

EID: 84861572424     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.077     Document Type: Article

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