Genotypic Variation in Tomatoes Affecting Processing and Antioxidant Attributes

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 13, 2015, Pages 1819-1835

  Siddiqui, Mohammed Wasim ^a   Ayala Zavala, J F ^b   Dhua, R S ^a  

^a BIDHAN CHANDRA KRISHI VISWAVIDYALAYA   (India)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

antioxidants; bioactive constituents; fruit processing; physicochemical variations; processing attributes; Tomato fruit

Indexed keywords

ANTIOXIDANTS;

BIOACTIVE CONSTITUENTS; BIOCHEMICAL COMPOSITION; FRUIT PROCESSING; GENETIC VARIABILITY; GENOTYPIC VARIATIONS; INDUSTRIAL PROCESSING; PHYSICOCHEMICAL VARIATIONS; TOMATO FRUITS;

FRUITS;

LYCOPERSICON ESCULENTUM;

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; FLAVONOID; LYCOPENE; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT;

CHEMISTRY; CLASSIFICATION; FOOD HANDLING; FRUIT; FRUIT AND VEGETABLE JUICE; GENETIC VARIABILITY; GENETICS; GENOTYPE; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; CAROTENOIDS; FLAVONOIDS; FOOD HANDLING; FRUIT; FRUIT AND VEGETABLE JUICES; GENETIC VARIATION; GENOTYPE; LYCOPERSICON ESCULENTUM; NUTRITIVE VALUE; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PHYTOCHEMICALS;

EID: 84929459201     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.710278     Document Type: Article

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