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


  •  Received: 16 July 2020
  •  Accepted: 08 September 2020
  •  Published: 30 November 2020

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