Tomato peel drying and carotenoids stability of the extracts

International Journal of Food Science and Technology

Volumn 49, Issue 11, 2014, Pages 2458-2463

  Albanese, Donatella ^a   Adiletta, Giuseppina ^a   D'Acunto, Mariantonietta ^a   Cinquanta, Luciano ^b   Di Matteo, Marisa ^a  

^a UNIVERSITY OF SALERNO   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

Carotenoids; Drying; Food dye; Lycopene; Tomato peels; carotene

Indexed keywords

COLOR; DRYING; FLUIDIZED BED PROCESS; FLUIDIZED BEDS; FLUORESCENCE; FRUITS; LOW TEMPERATURE DRYING;

ANTI-OXIDANT ACTIVITIES; CAROTENOIDS; COLOUR DIFFERENCES; DPPH RADICAL SCAVENGING ACTIVITIES; FLUIDIZED BED DRYING; FLUORESCENT LIGHTING; FOOD DYE; LYCOPENES;

PIGMENTS;

LYCOPERSICON ESCULENTUM;

EID: 84908502913     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12602     Document Type: Article

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