Monitoring, by high‐performance liquid chromatography, near‐infrared spectroscopy, and color measurement, of phytonutrients in tomato juice subjected to thermal processing and high hydrostatic pressure-Reference-Cited by-同舟云学术

Monitoring, by high‐performance liquid chromatography, near‐infrared spectroscopy, and color measurement, of phytonutrients in tomato juice subjected to thermal processing and high hydrostatic pressure

Published:2021-03-10 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ibrahim Ayman¹^ORCID,Daood Hussein²^ORCID,Friedrich László³,Hitka Géza⁴,Helyes Lajos²

Affiliation:

1. Agricultural Engineering Research Institute (AEnRI) Agricultural Research Center (ARC) Giza Egypt

2. Department of Horticulture Szent István University Gödöllő Hungary

3. Department of Refrigeration and Livestock Products Technology Faculty of Food Science Szent István University Budapest Hungary

4. Department of Postharvest Science and Sensory Evaluation Faculty of Food Science Szent István University Budapest Hungary

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15370

Reference66 articles.

1. Quality evaluation of frozen guava and yellow passion fruit pulps by NIR spectroscopy and chemometrics

2. Potential of NIR spectroscopy for predicting internal quality and discriminating among strawberry fruits from different production systems

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

4. Analysis of water in food by near infrared spectroscopy

5. Antioxidant potentials of skin, pulp, and seed fractions of commercially important tomato cultivars

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