Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds-Reference-Cited by-同舟云学术

Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds

Published:2018-07-17 Issue:2 Volume:70 Page:150-160
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

P. A. Silva Yasmini¹^ORCID,Borba Bárbara C.¹,Pereira Vanessa A.¹,Reis Marcela G.¹,Caliari Márcio²,Brooks Marianne Su-Ling³,Ferreira Tânia A. P. C.¹

Affiliation:

1. Faculty of Nutrition, Federal University of Goiás, Goiânia, Brazil;

2. College of Agronomy, Food Engineering and Forestry Engineering, Federal University of Goiás, Goiânia, Brazil;

3. Department of Process Engineering and Applied Science, Dalhousie University, Halifax, NS, Canada

Funder

Coordination for the Improvement of Higher Education Personnel

Brazilian National Council for Scientific and Technological Development

State of Goiás Foundation for Research Support

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2018.1489530

Reference50 articles.

1. Tomato peel drying and carotenoids stability of the extracts

2. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

3. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

4. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

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