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Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes

✍ Scribed by Ching-Hui Chang; Hsing-Yu Lin; Chi-Yue Chang; Yung-Chuan Liu

Book ID
108171099
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
165 KB
Volume
77
Category
Article
ISSN
0260-8774

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## Abstract **BACKGROUND:** Disaccharides are, in general, the first choice as formulation compounds when freeze‐drying microorganisms. Although polysaccharides and other biopolymers are considered too large to stabilise and interact with cell components in the same beneficial way as disaccharides,