ShareThermal processing effects on the antioxidant constituents and properties of tomatoes.
Author(s) : CZAPSKI J., SZWEJDA J.
Type of article: Article
Summary
This paper deals with the effects of cold and hot brake processing of tomatoes, heating of pulp, freeze-drying and baking of raw tomato slices on antioxidant properties. The antioxidant constituents were determined.
Details
- Original title: Thermal processing effects on the antioxidant constituents and properties of tomatoes.
- Record ID : 2007-2156
- Languages: English
- Source: Veg. Crops Res. Bull. - vol. 65
- Publication date: 2006
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