Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits

LWT

Volumn 55, Issue 1, 2014, Pages 197-202

  Vinha, Ana F ^a,b   Alves, Rita C ^b,c   Barreira, Sérgio V P ^a   Castro, Ana ^a   Costa, Anabela S G ^b   Oliveira, M Beatriz P P ^b  

^a UNIVERSIDADE FERNANDO PESSOA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

Author keywords

Antioxidants; Phytochemicals; Processing; Tomato cultivars

Indexed keywords

ASCORBIC ACID; FRUITS; PLANTS (BOTANY);

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; LYCOPENES; NUTRITIONAL VALUE; PHENOLICS; PHYTOCHEMICAL; PROCESSING; SEED REMOVAL; TOMATO CULTIVAR;

ANTIOXIDANTS;

LYCOPERSICON ESCULENTUM;

EID: 84886232762     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.07.016     Document Type: Article

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