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Effet des techniques de congélation et de lyophilisation sur l'activité antioxydante des tomates.

Effetto dei trattamenti tecnologici di congelamento e liofilizzazione sull'attività antiossidante di pomodoro.

Auteurs : LANTE A., LOMOLINO G., SPETTOLI G., et al.

Type d'article : Article

Résumé

Considering that only a small amount of fruit and vegetables are consumed in their raw state, the evaluation of the influence offood processing on naturally occurring antioxidants is a key factor in finding those technological conditions necessary to preserve or improve their original activity and bioavailability. The aim of the research was to make a preliminary study on the effects of freezing and freeze-drying on the antioxidant activity of two types of tomato cultivars, in clusters and oblongs. Results showed that a polyphenolic fraction is mainly present on the fruit skin in both types of tomatoes, It seemed that oblongs tomatoes had better percentage of polyphenols than those in clusters after freezing; the differences between the two types seemed to disappear after freeze-drying.

Documents disponibles

Format PDF

Pages : 1270-1272

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Effetto dei trattamenti tecnologici di congelamento e liofilizzazione sull'attività antiossidante di pomodoro.
  • Identifiant de la fiche : 2007-1655
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 45 - n. 464
  • Date d'édition : 12/2006

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