articleJournal of Agricultural and Food ChemistryApr 17, 2002Closed access

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

VDVeronica DewantoXWXianzhong WuKKKafui Kwami AdomRHRui Hai Liu

Cornell University

PubMed
Indexed incrossrefpubmed

Abstract

Processed fruits and vegetables have been long considered to have lower nutritional value than their fresh commodities due to the loss of vitamin C during processing. This research group found vitamin C in apples contributed

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Authors

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Topics & keywords

Topics
Keywords
  • Lycopene
  • Antioxidant
  • Food science
  • Chemistry
  • Vitamin C
  • Vitamin
  • Carotenoid
  • Vitamin E
UN Sustainable Development Goals
  • Zero hunger
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