The effect of industrial food processing on potentially health-beneficial tomato antioxidants.
about
Use of Time-Resolved Fluorescence to Monitor Bioactive Compounds in Plant Based FoodstuffsTomato juice intake suppressed serum concentration of 8-oxodG after extensive physical activityHome processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity.Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork PattiesMetabolomics: a second-generation platform for crop and food analysis.Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review.A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables.Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste.Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment.The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement.Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies.Effects of pretreatment during drying on the antioxidant properties and color of selected tomato varieties.Inactivation of Typhimurium in fresh cherry tomatoes using combined treatment of UV-TiO photocatalysis and high hydrostatic pressure
P2860
Q26828410-5BBABE06-395C-4A92-A612-5EEAD8952F16Q34031771-2DDB1A0D-6202-443E-854A-2AA27EF7650BQ34394763-A01B8F5E-847D-4C81-9EC1-7D35D389DE05Q37152751-356D9B02-134D-46C3-A01A-B76ABC5B82E1Q37876428-E21EC12A-02E3-4C05-B224-20587E9A6918Q38185443-EB17E2CA-20D1-43E5-8578-CE5E2912CB8DQ38550594-F9A4E196-83FB-4FBD-89CB-7AB071CD81CEQ40278088-EFC5B9F6-B050-4E53-9663-82F564C77D53Q40626612-21B2CB6A-F394-41AA-A9FB-D0FF85FCC855Q41489307-842A33C4-C850-4A6B-88E7-1248683FC445Q41647891-CCA593AB-6A5D-4FB1-BB65-2B3017D263D4Q55322375-37E1858E-5E6F-4B8E-A2F9-B9DAFE0A814AQ57497839-8652BE28-B221-48FF-AE71-5A0183664827
P2860
The effect of industrial food processing on potentially health-beneficial tomato antioxidants.
description
2010 nî lūn-bûn
@nan
2010年の論文
@ja
2010年学术文章
@wuu
2010年学术文章
@zh-cn
2010年学术文章
@zh-hans
2010年学术文章
@zh-my
2010年学术文章
@zh-sg
2010年學術文章
@yue
2010年學術文章
@zh
2010年學術文章
@zh-hant
name
The effect of industrial food ...... eneficial tomato antioxidants.
@en
The effect of industrial food ...... eneficial tomato antioxidants.
@nl
type
label
The effect of industrial food ...... eneficial tomato antioxidants.
@en
The effect of industrial food ...... eneficial tomato antioxidants.
@nl
prefLabel
The effect of industrial food ...... eneficial tomato antioxidants.
@en
The effect of industrial food ...... eneficial tomato antioxidants.
@nl
P2093
P1476
The effect of industrial food ...... eneficial tomato antioxidants.
@en
P2093
Dilek Boyacioglu
Ric C H De Vos
Robert D Hall
P304
P356
10.1080/10408390903001503
P577
2010-11-01T00:00:00Z