Chemical, antioxidant and sensory properties of tomato-watermelon-pineapple blends, and changes in their total antioxidant capacity during storage

International Journal of Food Science and Technology

Volumn 48, Issue 7, 2013, Pages 1416-1425

  Oludemi, Femi O ^a   Akanbi, Charles T ^a  

^a OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

Antioxidant; Autoxidation; Phytochemicals; Tomato watermelon pineapple; Total antioxidant capacity

Indexed keywords

AUTOXIDATION; LYCOPERSICON ESCULENTUM; PHYTOCHEMICALS; SIGNIFICANT DIFFERENCES; TOMATO-WATERMELON-PINEAPPLE; TOTAL ANTIOXIDANT CAPACITY; TOTAL ANTIOXIDANT STATUS; TOTAL REDUCING SUGARS;

ANTIOXIDANTS; BLENDING; FLAVONOIDS; ORGANIC COMPOUNDS; OXIDATION; PHENOLS; VALUE ENGINEERING;

FRUITS;

ANANAS COMOSUS; CITRULLUS LANATUS VAR. LANATUS; LYCOPERSICON ESCULENTUM;

EID: 84879600541     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12104     Document Type: Article

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