African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Evaluation of drying methods on the content of some bio-actives (lycopene, β-carotene and ascorbic acid) of tomato slices

Hussein, J. B.*
  • Hussein, J. B.*
  • Department of Food Science and Technology Modibbo Adama University of Technology Yola, P. M. B. 2076Yola, Nigeria.
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Sanusi, M. S.
  • Sanusi, M. S.
  • Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria.
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Filli, K. B.
  • Filli, K. B.
  • SP Food and Bioscience Box 5401, 402 29 Gothenburg, Sweden.
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  •  Received: 29 May 2016
  •  Accepted: 08 July 2016
  •  Published: 31 December 2016

How to cite this article

APA /
Hussein, J. B., Sanusi, M. S., & Filli, K. B. (2016). Evaluation of drying methods on the content of some bio-actives (lycopene, β-carotene and ascorbic acid) of tomato slices. African Journal of Food Science, 10(12), 359-367.
Chicago /
Hussein, J. B., Sanusi, M. S. and Filli, K. B.,. "Evaluation of drying methods on the content of some bio-actives (lycopene, β-carotene and ascorbic acid) of tomato slices." African Journal of Food Science 10, no. 12 (2016): 359-367.
MLA /
Hussein, et al. "Evaluation of drying methods on the content of some bio-actives (lycopene, β-carotene and ascorbic acid) of tomato slices." African Journal of Food Science 10.12 (2016): 359-367.
DOI /
https://doi.org/10.5897/AJFS2016.1470
URL /
https://academicjournals.org/journal/AJFS/article-abstract/B6A622361436

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

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