Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments-Reference-Cited by-同舟云学术

Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments

Published:2008-07 Issue:3 Volume:9 Page:272-279
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Odriozola-Serrano Isabel,Soliva-Fortuny Robert,Martín-Belloso Olga

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference49 articles.

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2. Comparative study on peroxidase inactivation and color parameters of tomato juice processed by pulsed electric fields or heat treatment during storage;Aguiló-Aguayo,2007

3. Phenolic compounds and oxidative mechanisms in fruits and vegetables;Amiot,1997

4. Thermal inactivation of pectin methylesterase, polygalacturonase and peroxidase in tomato juice;Anthon;Journal of Agricultural and Food Chemistry,2002

5. Lycopene and cardiovascular disease;Arab;American Journal of Clinical Nutrition,2000

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