The effect of delactosed whey permeate on phytochemical content of canned tomatoes

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 2249-2256

  Ahmed, Lubna ^a   Patras, Ankit ^b   Martin Diana, Ana B ^c   Rico, Daniel ^c   Barry Ryan, Catherine ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b UNIVERSITY OF GUELPH   (Canada)

^c INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

Author keywords

Antioxidants; Canned tomato; Delactosed whey permeate; Processing; Weibull

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; ANTIOXIDANTS; ASCORBIC ACIDS; CANNED TOMATOES; IN-CONTROL; KINETIC MODELS; LYCOPENE CONTENT; LYCOPENES; MEAN SUM OF SQUARED ERRORS; TOTAL PHENOLS; WEIBULL; WHEY PERMEATE;

AGENTS; KETONES; ORGANIC ACIDS; PHENOLS; PROCESSING;

FRUITS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; ASCORBIC ACID; DELACTOSED WHEY PERMEATE; LYCOPENE; PHENOL; PLANT MEDICINAL PRODUCT; PRESERVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CANNED FOOD; COLOR; CONTROLLED STUDY; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FOOD STORAGE; FOOD TEXTURE; FRUIT FIRMNESS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PHYTOCHEMISTRY; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; CAROTENOIDS; FOOD PRESERVATION; FOOD STORAGE; FOOD, PRESERVED; FRUIT; LACTOSE; LYCOPERSICON ESCULENTUM;

LYCOPERSICON ESCULENTUM; PRUNUS DOMESTICA;

EID: 84861574688     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.104     Document Type: Article

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