Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/41697
DC FieldValueLanguage
dc.contributor.authorChang, C.H.en_US
dc.contributor.author劉永銓zh_TW
dc.contributor.authorLin, H.Y.en_US
dc.contributor.authorChang, C.Y.en_US
dc.contributor.authorLiu, Y.C.en_US
dc.date2006zh_TW
dc.date.accessioned2014-06-06T08:05:46Z-
dc.date.available2014-06-06T08:05:46Z-
dc.identifier.issn0260-8774zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/41697-
dc.description.abstractIn this study, two varieties of tomatoes (Lycopersicon esculentum Mill.), "I-Tien-Hung (ITH)" and "Sheng-Neu (SN)", were used to study the effects of different drying processes, freeze-dried (FD) and hot-air-dried (AD), on the antioxidant properties of tomatoes. In the quantitative analysis of antioxidative components, fresh SN samples had the highest amount of ascorbic acid but the lowest amount of total flavonoids. AD-ITH and AD-SN had the highest content of total phenolics, and AD-SN contained the highest amount of lycopene. In the analysis of reducing power, methanolic extract (ME) from FD tomato gave the highest reducing power while the butylated hydroxyanisole (BHA) and alpha-tocopherol had the lowest. For the ferrous ion chelating power, MEs from AD tomatoes had the highest values while BHA and alpha-tocopherol exhibited no ferrous ion chelating power. In the analysis of 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability, all the tomato samples exhibited the same activity as that of BHA. (c) 2005 Elsevier Ltd. All rights reserved.en_US
dc.language.isoen_USzh_TW
dc.relationJournal of Food Engineeringen_US
dc.relation.ispartofseriesJournal of Food Engineering, Volume 77, Issue 3, Page(s) 478-485.en_US
dc.relation.urihttp://dx.doi.org/10.1016/j.jfoodeng.2005.06.061en_US
dc.subjectantioxidant propertiesen_US
dc.subjectfreeze-dryingen_US
dc.subjecthot-air-dryingen_US
dc.subjectlycopeneen_US
dc.subjecttomatoen_US
dc.subjectascorbic-aciden_US
dc.subjecthuman healthen_US
dc.subjectvitamin-cen_US
dc.subjectlipid oxidationen_US
dc.subjectcanned peasen_US
dc.subjectlycopeneen_US
dc.subjectproductsen_US
dc.subjectcarotenoidsen_US
dc.subjectcapacityen_US
dc.subjectbroccolien_US
dc.titleComparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoesen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1016/j.jfoodeng.2005.06.061zh_TW
item.cerifentitytypePublications-
item.grantfulltextnone-
item.languageiso639-1en_US-
item.fulltextno fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeJournal Article-
Appears in Collections:化學工程學系所
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