The impact of thermal processing on bioactive compounds in Australian native food products (bush tomato and Kakadu plum)

Food Research International

Volumn 50, Issue 2, 2013, Pages 557-561

  Sommano, Sarana ^a   Caffin, Nola ^a   McDonald, Janette ^a   Cocksedge, Ruth ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Ascorbic acid; Beta carotene; Bush food; Lycopene

Indexed keywords

BETA CAROTENE; BIOACTIVE COMPOUNDS; FINISHED PRODUCTS; HEAT PROCESSING; HEATING PROCESS; LYCOPENES; REAL FOODS; REAL-TIME MANUFACTURING; THREE INTERVAL; TOMATO KETCHUP;

ASCORBIC ACID; EXPERIMENTS; FOOD PROCESSING; FOOD PRODUCTS;

FRUITS;

EID: 84874377178     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.008     Document Type: Article

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