期刊
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
卷 216, 期 2, 页码 116-121出版社
SPRINGER
DOI: 10.1007/s00217-002-0626-7
关键词
antioxidant activity; carotenoids; Maillard reaction; thermal treatment; tomato
The effects of peeling and laboratory- or industrial-scale heating on carotenoid content and radical scavenging activity of tomato and tomato-virgin olive oil mixtures were investigated. A decrease in carotenoid content was detected only after long heating times. Such a decrease was lower for the unpeeled than for the peeled tomatoes. No change, either in lycopene concentration or in the chain-breaking activity of the lipophilic fractions, was observed when both laboratory- and industrial-scale heating treatments were performed on peeled-tomato puree containing 5% virgin olive oil. The aqueous fractions, including high-molecular-weight brown polymers formed as a consequence of heating, were also characterized for color, elementary composition and antioxidant activity.
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