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, vol.220, pp.51-58, 2017 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 220
  • Publication Date: 2017
  • Doi Number: 10.1016/j.foodchem.2016.09.201
  • Journal Name: Food chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.51-58
  • Keywords: Tomato sauce, Processing, Antioxidant, Bioavailability, In vitro gastrointestinal digestion, BIOACTIVE COMPOUNDS, FOOD, LYCOPENE, BIOAVAILABILITY, OIL, ISOMERIZATION, DEGRADATION, POLYPHENOLS, CAPACITY, COOKING
  • Yıldız Technical University Affiliated: Yes