Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds

TY - JOUR

T1 - Characterization of tomato processing by-product for use as a potential functional food ingredient

T2 - nutritional composition, antioxidant activity and bioactive compounds

AU - P. A. Silva, Yasmini

AU - Borba, Bárbara C.

AU - Pereira, Vanessa A.

AU - Reis, Marcela G.

AU - Caliari, Márcio

AU - Brooks, Marianne Su Ling

AU - Ferreira, Tânia A.P.C.

N1 - Funding Information: This work was supported by the Coordenac¸ão de Aperfeic¸oamento de Pessoal de Ńıvel Superior (CAPES/Brazil), the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq/Brazil), and the Fundac¸ão de Amparo à Pesquisa do Estado de Goiás (FAPEG/Brazil). Funding Information: This work was supported by the Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES/Brazil), the Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq/Brazil), and the Funda??o de Amparo ? Pesquisa do Estado de Goi?s (FAPEG/Brazil). The authors would like to thank the processing company, for providing the materials used in the study, and Professor Fl?vio Alves da Silva for his remarks on methodology and the interpretation of the results obtained. Publisher Copyright: © 2018, © 2018 Informa UK Limited, trading as Taylor & Francis Group.

PY - 2019/2/17

Y1 - 2019/2/17

UR - http://www.scopus.com/inward/record.url?scp=85049989410&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85049989410&partnerID=8YFLogxK

U2 - 10.1080/09637486.2018.1489530

DO - 10.1080/09637486.2018.1489530

M3 - Article

C2 - 30014726

AN - SCOPUS:85049989410

SN - 0963-7486

VL - 70

SP - 150

EP - 160

JO - International Journal of Food Sciences and Nutrition

JF - International Journal of Food Sciences and Nutrition

IS - 2

ER -