The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of purée obtained from commercial tomato varieties-Reference-Cited by-同舟云学术

The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of purée obtained from commercial tomato varieties

Published:2018-09 Issue: Volume:261 Page:201-209
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jeż Maja,Wiczkowski Wiesław,Zielińska Danuta,Białobrzewski Ireneusz,Błaszczak Wioletta

Funder

National Science Centre

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

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3. Electrochemical methods as a tool for determining the antioxidant capacity of food and beverages: A review;Hoyos-Arbelaez;Food Chemistry,2017

4. Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice;Jayathunge;Innovative Food Science & Emerging Technologies,2015

5. Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process;Kelebek;Food Chemistry,2017

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