| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540647 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Stability of carotenoids, phenolic compounds and vitamin C along tomato processing. ⺠Major hydroxycinnamic acid derivatives quantified with standards. ⺠New mono- and di-Z-lycopene isomers tentatively identified and quantified. ⺠Phenolic compounds more stable than carotenoids in tomato paste and sauce manufacture. ⺠Vitamin C drastically reduced in all tomato processes.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Céline Chanforan, Michèle Loonis, Nathalie Mora, Catherine Caris-Veyrat, Claire Dufour,