Tomato waste extract (Lycopersicon esculentum) as a natural antioxidant in soybean oil under heating

Autor: Freitas, Irene Rodrigues, Department of Food Engineering and Technology, Universidade Estadual Paulista – UNESP, 2265, Cristóvão Colombo St., Jd. Nazareth, São José do Rio Preto, SP, 15054-000, Brazil, Siqueira Machado, Tayane Lise, Moreno Luzia, Débora Maria, Department of Sciences Exact and Earth, University of Minas Gerais – UEMG, 1001, Professor Mário Palméiro St., Frutal, MG, 38200-000, Brazil, Jorge, Neuza

Publikováno v: Journal of bioenergy and food science; Vol 7, No 3 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2852020JBFS
Journal of Bioenergy and Food Science; Vol 7, No 3 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2852020JBFS
Journal of Bioenergy and Food Science
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP

The tomato processing industry generates a large amount of waste, usually composed of peels and seeds. It is known that the tomato is rich in bioactive compounds, mainly carotenoids (lycopene and ?-carotene), however, studies on the functionality of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::291b84f1e22ba7fdc3dc585449a07a48
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/285