Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato (Solanum lycopersicum) juice

Food Chemistry

Volumn 213, Issue , 2016, Pages 635-640

  Bhat, Rajeev ^a  

^a FIJI NATIONAL UNIVERSITY   (Fiji)

Author keywords

Antioxidants; Colour; Lycopene; Microbial quality; Tomato juice; Ultraviolet radiation

Indexed keywords

AGENTS; ANTIOXIDANTS; ASCORBIC ACID; COLOR; FOOD PRESERVATION; FREE RADICALS; FRUITS; PLANTS (BOTANY); ULTRAVIOLET RADIATION;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; LYCOPENES; MICROBIAL QUALITY; PHYSICOCHEMICAL PROPERTY; RADICAL SCAVENGING ACTIVITY; TOMATO JUICE; TOTAL SOLUBLE SOLIDS;

QUALITY CONTROL;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ASCORBIC ACID; LYCOPENE; WATER; 1,1-DIPHENYL-2-PICRYLHYDRAZYL; BIPHENYL DERIVATIVE; CAROTENOID; PHENOL DERIVATIVE; PICRIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD INDUSTRY; FOOD PRESERVATION; MOULD; PH; PHYSICAL CHEMISTRY; PLATE COUNT; TOMATO; TOMATO JUICE; ULTRAVIOLET RADIATION; FRUIT AND VEGETABLE JUICE; PROCEDURES; RADIATION RESPONSE; STANDARDS;

BIPHENYL COMPOUNDS; CAROTENOIDS; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD PRESERVATION; FRUIT AND VEGETABLE JUICES; LYCOPERSICON ESCULENTUM; PHENOLS; PICRATES; ULTRAVIOLET RAYS;

EID: 84977675586     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.096     Document Type: Article

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