A novel spiral-filter press for tomato processing: process impact on phenolic compounds, carotenoids and ascorbic acid content-Reference-Cited by-同舟云学术

A novel spiral-filter press for tomato processing: process impact on phenolic compounds, carotenoids and ascorbic acid content

Published:2017-11 Issue: Volume:213 Page:27-37
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kips Lies^ORCID,De Paepe Domien,Van Meulebroek Lieven,Van Poucke Christof,Larbat Romain,Bernaert Nathalie,Van Pamel Els,De Loose Marc,Raes Katleen,Van Droogenbroeck Bart

Funder

Daniel and Nina Carasso Foundation

Flanders Innovation & Entrepreneurship Agency

ILVO

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

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3. Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree;Arjmandi;Jounal Sci. food Agric.,2017

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5. Factors influencing the chemical stability of carotenoids in foods;Boon;Crit. Rev. food Sci. Nutr.,2010

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