Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.

TOMAS M., BEEKWILDER J., HALL R., Sagdic O., BOYACIOGLU D., CAPANOGLU E.

Food chemistry, cilt.220, ss.51-58, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 220
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.foodchem.2016.09.201
  • Dergi Adı: Food chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.51-58
  • Anahtar Kelimeler: Tomato sauce, Processing, Antioxidant, Bioavailability, In vitro gastrointestinal digestion, BIOACTIVE COMPOUNDS, FOOD, LYCOPENE, BIOAVAILABILITY, OIL, ISOMERIZATION, DEGRADATION, POLYPHENOLS, CAPACITY, COOKING
  • Yıldız Teknik Üniversitesi Adresli: Evet