African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 857

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

Authors

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.

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.

Boubacar Savadogo
National Center for Scientific and Technological Research, Research Institute in Health Sciences, Burkina Faso.

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.

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.

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.

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.

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.

Corresponding Author Email: [email protected]