Effect of tomato paste addition and high pressure processing to preserve pork burgers-Reference-Cited by-同舟云学术

Effect of tomato paste addition and high pressure processing to preserve pork burgers

Published:2017-11-03 Issue:5 Volume:244 Page:827-839
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Amaro-Blanco Gonzalo,Machado Tania,Pinto-Andrade Luis,Proaño Felipe,Manzano Raquel,Delgado-Adámez Jonathan,Ramírez Rosario

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-017-3002-3/fulltext.html

Reference38 articles.

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2. Oey I et al (2008) Does high pressure processing influence nutritional aspects of plant based food systems? Trends Food Sci Technol 19(6):300–308

3. Madhavi DL, Salunkhe DK (1998) Tomato. Food science and technology. Marcel Dekker, New York, pp 171–202

4. Canene-Adams K et al (2005) Symposium: relative bioactivity of functional foods and related dietary supplements. Component interactions for efficacy of functional foods. J Nutr 2:1236–1238

5. Lewinsohn E et al (2005) Not just colors—carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit. Trends Food Sci Technol 16(9):407–415

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