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

Veronica Dewanto; Xianzhong Wu; Kafui K. Adom; Rui Hai Liu

doi:10.1021/jf0115589

journal article Apr 17, 2002

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

Veronica Dewanto Xianzhong Wu Kafui K. Adom Rui Hai Liu

Journal of Agricultural and Food Chemistry Vol. 50 No. 10 pp. 3010-3014 · American Chemical Society (ACS)

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Details

Published: Apr 17, 2002
Vol/Issue: 50(10)
Pages: 3010-3014

Authors

V

Veronica Dewanto

Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York 14853

X

Xianzhong Wu

Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York 14853

K

Kafui K. Adom

Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York 14853

R

Rui Hai Liu

Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York 14853

Cite This Article

Veronica Dewanto, Xianzhong Wu, Kafui K. Adom, et al. (2002). Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity. Journal of Agricultural and Food Chemistry, 50(10), 3010-3014. https://doi.org/10.1021/jf0115589

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

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