A comparative evaluation of the phenol and lycopene content of tomato by-products subjected to different drying methods-Reference-Cited by-同舟云学术

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A comparative evaluation of the phenol and lycopene content of tomato by-products subjected to different drying methods

Published:2023-04 Issue: Volume:179 Page:114644
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Souza da Costa Bianca,García Marta Oliván,Muro Germán Soldevilla,Motilva Maria-Jose^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Antioxidant and anti-inflammatory activities of the crude extracts of raw and fermented tomato pomace and their correlations with aglycate-polyphenols;Abbasi-Parizad;Antioxidants,2020

2. Determination of relationship between sensory viscosity rating and instrumental flow behaviour of soluble dietary fibers;Arora;Journal of Food Science & Technology,2016

3. Effect of microwave-assisted extraction on polyphenols recovery from tomato peel waste;Bakić;Acta Chimica Slovenica,2019

4. Effect of drying treatments on the global metabolome and health-related compounds in tomatoes;Bakir;Food Chemistry,2023

5. Tomato pomace powder as a raw material for ketchup production;Belović;Food Bioscience,2018

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1. Novel cold plasma functionalized water pretreatment for improving drying performance and physicochemical properties of tomato (Solanum lycopersicum L.) fruits during infrared-accelerated pulsed vacuum drying;Journal of Food Engineering;2024-10

2. Smart use of different drying technologies to process polyphenols-containing plants: Progresses, challenges and application prospects;Food Control;2024-10

3. Dehydration of tomato peels and seeds as affected by the temperature;International Journal of Food Science & Technology;2024-08-30

4. Foliar Sprays of Multi-Nutrient Fertilizer Containing Selenium Produce Functional Tomato Fruits with Higher Shelf Life;Plants;2024-08-17

5. Powder flow speed dependency, caking and cohesion behaviors of tomato powders as affected by drying methods;International Journal of Food Engineering;2024-04-24

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