Enzyme inactivation of tomato juice by ohmic heating and its effects on physico-chemical characteristics of concentrated tomato paste
Author:
Affiliation:
1. Department of Food Engineering & Technology; Tezpur University; Tezpur 784028 Assam India
2. Department of Food Engineering; Central Food Technological Research Institute, CSIR; Mysore 570020 Karnataka India
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12464/fullpdf
Reference36 articles.
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3. Quality loss during tomato paste production versus sauce storage;Apaiah;Journal of Food Processing and Preservation,2001
4. Kinetics of colour change of double concentrated tomato paste during thermal treatment;Barreiro;Journal of Food Engineering,1997
5. The process of producing tomato paste by ohmic heating method;Boldaji;J Food Sci Technol,2014
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