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Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage
(Bulgarian Academy of Sciences, 2019)
The degradation of carotenoids (lycopene and β-carotene) and total antioxidant activity was investigated after one- year storage of pasteurized tomato juice. Tomato juice, thermally treated for 7 min at 100°C, was subjected ...
Cytotoxicity, antimicrobial and antioxidant activity of Daucus carota L., Lycopersicon esculentum Mill. and Capsicum annuum L.
(Bulgarian Academy of Sciences, 2015)
The objective of this study was to evaluate the cytotoxicity, antimicrobial and antioxidant activities of extracts of Daucus carota L., Lycopersicon esculentum Mill. and Capsicum annuum L. grown in Central Serbia. The ...
Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period
(Bulgarian Academy of Sciences, 2019)
The stability of bioactive components: vitamin C and phenols in thermally processed tomato juice for 12 months in three different storage conditions was studied. The experiment was carried out on thermally treated tomato ...