Drying effects on the antioxidant properties of tomatoes and ginger

Food Chemistry

Volumn 173, Issue , 2015, Pages 156-162

  Gümüşay, Özlem Aktürk ^a   Borazan, Alev Akpinar ^b   Ercal, Nuran ^c   Demirkol, Omca ^d  

^a GEBZE TECHNICAL UNIVERSITY   (Turkey)

^b BILECIK SEYH EDEBALI UNIVERSITY   (Turkey)

^c MISSOURI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (United States)

^d SAKARYA UNIVERSITY   (Turkey)

Author keywords

Antioxidant properties; Drying; Ginger; Thiols; Tomatoes

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; ASCORBIC ACID; FOOD ADDITIVES; FRUITS; LOW TEMPERATURE DRYING; OVENS;

ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; GINGER; SOLANUM LYCOPERSICUM; STATISTICALLY SIGNIFICANT DIFFERENCE; THIOLS; TOMATOES; TOTAL PHENOLIC CONTENT;

DRYING;

ANTIOXIDANT; ASCORBIC ACID; CATECHOL OXIDASE; CUPRIC ION; CYSTEINE; GLUTATHIONE; PEROXIDASE; PHENOL DERIVATIVE; THIOL DERIVATIVE; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; DEGRADATION; FREEZE DRYING; FRESH WEIGHT; GINGER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVE RADIATION; NUTRITIONAL VALUE; OVEN DRYING; SUN DRYING; TEMPERATURE RELATED PHENOMENA; TOMATO; VACUUM OVEN DRYING; CHEMISTRY; DESICCATION; DEVICES; EVALUATION STUDY; FOOD PRESERVATION; PROCEDURES;

ANTIOXIDANTS; ASCORBIC ACID; DESICCATION; FOOD PRESERVATION; GINGER; LYCOPERSICON ESCULENTUM; PHENOLS; PLANT EXTRACTS;

EID: 84908576989     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.162     Document Type: Article

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