3010
J. Agric. Food Chem. 2002, 50, 3010−3014
Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity VERONICA DEWANTO,† XIANZHONG WU,† KAFUI K. ADOM,†
AND
RUI HAI LIU*,†,‡
Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York 14853
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
