Processing effects on lycopene content and antioxidant activity of tomatoes.
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Lycopene from two food sources does not affect antioxidant or cholesterol status of middle-aged adultsBioassay-Guided Isolation and HPLC Determination of Bioactive Compound That Relate to the Antiplatelet Activity (Adhesion, Secretion, and Aggregation) from Solanum lycopersicum.Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans.Chemistry and biotechnology of carotenoids.The influence of organic production on food quality - research findings, gaps and future challenges.Bioactive Compound Content and Cytotoxic Effect on Human Cancer Cells of Fresh and Processed Yellow Tomatoes.Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace.Blanching, salting and sun drying of different pumpkin fruit slices.Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil.Bioactive compounds, folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening.Effect of tomato industrial processing on phenolic profile and antiplatelet activity.In vitro reconstitution guide for targeted synthetic metabolism of chemicals, nutraceuticals and drug precursors.Determination of physicochemical characteristics in different products of tomato varieties.Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage.An investigation of the antioxidant properties and colour of glasshouse grown tomatoes.Mercury modulates interplay between IL-1beta, TNF-alpha, and gap junctional intercellular communication in keratinocytes: mitigation by lycopene.Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage.Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato (Solanum lycopersicum) puree.Study on lycopene and antioxidant contents variations in tomatoes under air-drying process.Relationships between fruit exocarp antioxidants in the tomato (Lycopersicon esculentum) high pigment-1 mutant during development.Biotechnology for Enhanced Nutritional Quality in PlantsEffect of Pilot-Scale Aseptic Processing on Tomato Soup Quality ParametersEffect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp
P2860
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P2860
Processing effects on lycopene content and antioxidant activity of tomatoes.
description
2001 nî lūn-bûn
@nan
2001年の論文
@ja
2001年学术文章
@wuu
2001年学术文章
@zh
2001年学术文章
@zh-cn
2001年学术文章
@zh-hans
2001年学术文章
@zh-my
2001年学术文章
@zh-sg
2001年學術文章
@yue
2001年學術文章
@zh-hant
name
Processing effects on lycopene content and antioxidant activity of tomatoes.
@en
Processing effects on lycopene content and antioxidant activity of tomatoes.
@nl
type
label
Processing effects on lycopene content and antioxidant activity of tomatoes.
@en
Processing effects on lycopene content and antioxidant activity of tomatoes.
@nl
prefLabel
Processing effects on lycopene content and antioxidant activity of tomatoes.
@en
Processing effects on lycopene content and antioxidant activity of tomatoes.
@nl
P2093
P356
P1476
Processing effects on lycopene content and antioxidant activity of tomatoes.
@en
P2093
Gillespie DM
Takeoka GR
P304
P356
10.1021/JF0102721
P407
P577
2001-08-01T00:00:00Z