Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review-Reference-Cited by-同舟云学术

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Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

Published:2019-02-20 Issue:3 Volume:43 Page:e13901
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Jayathunge K. G. L. R.¹²^ORCID,Stratakos Alexandros Ch.³^ORCID,Delgado‐Pando Gonzalo⁴^ORCID,Koidis Anastasios¹^ORCID

Affiliation:

1. Institute for Global Food Security Queen’s University Belfast Belfast United Kingdom

2. Department of Biosystems Technology University of Sri Jayewardenepura Nugegoda Sri Lanka

3. Agri‐Food and Biosciences Institute Belfast United Kingdom

4. Teagasc Ashtown Food Research Centre Dublin Ireland

Funder

Commonwealth Scholarship Commission

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13901

Reference142 articles.

1. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

2. Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat

3. Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices

4. AMT. (2014).Advanced microwave heating. Retrieved fromhttp://www.advancedmicrowavetechnologies.com/

5. Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree

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