In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements-Reference-Cited by-同舟云学术

In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements

Published:2016-01 Issue: Volume:65 Page:718-724
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Stinco Carla M.,Heredia Francisco J.,Vicario Isabel M.,Meléndez-Martínez Antonio J.^ORCID

Funder

European Union

Spanish Secretaría de Estado de Investigación, Desarrollo e Innovación

CYTED

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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3. Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures;van den Berg;Food Chemistry,1999

4. Tomatoes and tomato products as dietary sources of antioxidants;Borguini;Food Reviews International,2009

5. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity;Dewanto;Journal of Agricultural and Food Chemistry,2002

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