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Effect of equivalent thermal treatments on the color and the antioxidant activity of tomato purees

Effect of equivalent thermal treatments on the color and the antioxidant activity of tomato purees

Journal of Food Science 67(9): 3442-3446

The treatments used in this study were designed to produce the same total thermal effect against spoilage microorganisms. Although the development of nonenzymatic browning reactions occurred by increasing process temperature, no changes in redness were observed in the heated samples, due to the "masking" effect of lycopene. Also, the heat treatments had equivalent effect on the chain-breaking activity of the aqueous and lycopene tomato fractions.

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Accession: 003727843

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