Antioxidants of natural plant origins: From sources to food industry applications
In recent years, great interest has been focused on using natural antioxidants in food
products, due to studies indicating possible adverse effects that may be related to the …
products, due to studies indicating possible adverse effects that may be related to the …
[HTML][HTML] Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review
F Shahidi, P Ambigaipalan - Journal of functional foods, 2015 - Elsevier
This review reports on the latest research results and applications of phenolic and
polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of …
polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of …
[HTML][HTML] Tomato (Solanum lycopersicum L.) seed: A review on bioactives and biomedical activities
The processing of tomato fruit into puree, juices, ketchup, sauces, and dried powders
generates a significant amount of waste in the form of tomato pomace, which includes seeds …
generates a significant amount of waste in the form of tomato pomace, which includes seeds …
A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables
Phenolic compounds, ubiquitous in plants, are of considerable interest and have received
more and more attention in recent years due to their bioactive functions. Polyphenols are …
more and more attention in recent years due to their bioactive functions. Polyphenols are …
Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
N Balasundram, K Sundram, S Samman - Food chemistry, 2006 - Elsevier
Phenolic compounds, ubiquitous in plants are an essential part of the human diet, and are of
considerable interest due to their antioxidant properties. These compounds posses an …
considerable interest due to their antioxidant properties. These compounds posses an …
Evolution of food antioxidants as a core topic of food science for a century
Antioxidants are among the most studied topics both in the area of food science and
nutrition. Antioxidants were firstly used as just a food preservative, then it was realized that …
nutrition. Antioxidants were firstly used as just a food preservative, then it was realized that …
A New Israeli Tobamovirus Isolate Infects Tomato Plants Harboring Tm-22 Resistance Genes
N Luria, E Smith, V Reingold, I Bekelman, M Lapidot… - PloS one, 2017 - journals.plos.org
An outbreak of a new disease infecting tomatoes occurred in October-November 2014 at the
Ohad village in Southern Israel. Symptomatic plants showed a mosaic pattern on leaves …
Ohad village in Southern Israel. Symptomatic plants showed a mosaic pattern on leaves …
Valorization of tomato waste as a source of carotenoids
Fast-accumulating scientific evidence from many studies has revealed that fruits and
vegetables are the main source of bioactive compounds; in most cases, wastes and …
vegetables are the main source of bioactive compounds; in most cases, wastes and …
Drying effects on the antioxidant properties of tomatoes and ginger
In this study, the effects of four different drying processes, sun drying (SD), oven drying (OD),
vacuum oven drying (VOD) and freeze drying (FD) for tomatoes (Solanum lycopersicum) …
vacuum oven drying (VOD) and freeze drying (FD) for tomatoes (Solanum lycopersicum) …
Determination of total content of phenolic compounds and their antioxidant activity in vegetables evaluation of spectrophotometric methods
P Stratil, B Klejdus, V Kubáň - Journal of agricultural and food …, 2006 - ACS Publications
This research studies in detail the contents of phenolic compounds determined by the Folin−
Ciocalteu reagent and the antioxidant activities determined by the TEAC (Trolox equivalent …
Ciocalteu reagent and the antioxidant activities determined by the TEAC (Trolox equivalent …