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Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro

Merve Tomas1, Jules Beekwilder2, Robert D Hall3

  • 1Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali 34303, Istanbul, Turkey; Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yildiz Technical University, 34210 Istanbul, Turkey.

Food Chemistry
|November 19, 2016
PubMed

Keywords:
AntioxidantBioavailabilityIn vitro gastrointestinal digestionProcessingTomato sauce

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