A systematic analysis of the overall nutritional contribution of food loss and waste in tomatoes, spinach, and kidney beans as a function of processing-Reference-Cited by-同舟云学术

A systematic analysis of the overall nutritional contribution of food loss and waste in tomatoes, spinach, and kidney beans as a function of processing

Published:2020-09-21 Issue:11 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Boz Ziynet¹²^ORCID,Koelsch Sand Claire¹³

Affiliation:

1. Packaging Technology and Research LLC. Minnesota USA

2. Agricultural and Biological Engineering Department University of Florida Gainesville Florida USA

3. Adjunct Faculty at Michigan State University, and California Polytechnic State University San Luis Obispo California USA

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13509

Reference94 articles.

1. Change in Carotenoids and Antioxidant Vitamins in Tomato as a Function of Varietal and Technological Factors

2. Effects of ultrasonic treatments on the polyphenol and antioxidant content of spinach extracts

3. Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree

4. Effect of Processing on Chemical Composition of Red Kidney Bean (Phaseolus vulgaris L.) Flour

5. Development of a nutritional profile predicting tool for fresh and processed tomato-based products

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