Concepedia

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

Ankit Patras, Nigel P. Brunton, Sara Da Pieve, Francis Butler, Gérard Downey

Innovative Food Science & Emerging Technologies · 2008 · 322 citations · 34 references

DOI

Concepts

References

34

Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 24.2K citations

, , +17

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Veronica Dewanto, Xianzhong Wu, Kafui Kwami Adom et al. · Journal of Agricultural and Food Chemistry · 2002 · 3.4K citations

, , +17

Review : High-pressure, microbial inactivation and food preservation

J.C. Cheftel · Food Science and Technology International · 1995 · 722 citations

, , +17

Lycopene is more bioavailable from tomato paste than from fresh tomatoes

Christine Gärtner, Wilhelm Stahl, Helmut Sies · American Journal of Clinical Nutrition · 1997 · 688 citations

, , +9

Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation

Marina Heinonen, Anne S. Meyer, E. N. Frankel · Journal of Agricultural and Food Chemistry · 1998 · 634 citations

, , +16