African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Changes in physicochemical properties and bioactive compounds of tomato pulp submitted to different processing techniques

Edwige Bahanla Oboulbiga
  • Edwige Bahanla Oboulbiga
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Charles Parkouda
  • Charles Parkouda
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Boubacar Savadogo
  • Boubacar Savadogo
  • National Center for Scientific and Technological Research, Research Institute in Health Sciences, Burkina Faso.
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Aimée W. D. B. Guissou
  • Aimée W. D. B. Guissou
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Korotimi Traore
  • Korotimi Traore
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Alfred S. Traore
  • Alfred S. Traore
  • Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry-Microbiology, University Joseph KI-ZERBO, UFR-SVT, 09 BP 848 Ouagadougou 09, Burkina Faso.
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Hagrétou Sawadogo-Lingani
  • Hagrétou Sawadogo-Lingani
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Mamoudou H. Dicko
  • Mamoudou H. Dicko
  • Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry-Microbiology, University Joseph KI-ZERBO, UFR-SVT, 09 BP 848 Ouagadougou 09, Burkina Faso.
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  •  Received: 16 July 2020
  •  Accepted: 08 September 2020
  •  Published: 30 November 2020

How to cite this article

APA /
Oboulbiga, E. B., Parkouda, C., Savadogo, B., Guissou, A. W. D. B., Traore, K., Traore, A. S., Sawadogo-Lingani, H., & Dicko, M. H. (2020). Changes in physicochemical properties and bioactive compounds of tomato pulp submitted to different processing techniques. African Journal of Food Science, 14(10), 330-335.
Chicago /
Edwige Bahanla Oboulbiga, Charles Parkouda, Boubacar Savadogo, Aim&ee W. D. B. Guissou, Korotimi Traore, Alfred S. Traore, Hagr&etou Sawadogo-Lingani and Mamoudou H. Dicko. "Changes in physicochemical properties and bioactive compounds of tomato pulp submitted to different processing techniques." African Journal of Food Science 14, no. 10 (2020): 330-335.
MLA /
Edwige Bahanla Oboulbiga, et al. "Changes in physicochemical properties and bioactive compounds of tomato pulp submitted to different processing techniques." African Journal of Food Science 14.10 (2020): 330-335.
DOI /
https://doi.org/10.5897/AJFS2020.1998
URL /
https://ftp.academicjournals.org/journal/AJFS/article-abstract/D2564BA65081

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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