Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09603.x/fullpdf
Reference37 articles.
1. Antioxidant properties of tomato juice as affected by heating
2. Use of a free radical method to evaluate antioxidant activity
3. Lycopene: Chemistry, Biology, and Implications for Human Health and Disease
4. Colorimetry — methodology and applications∗
Cited by 43 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice;Food Chemistry;2024-03
2. DEVELOPMENT OF LYCOPENE CONTENT IN TOMATOES AT COLOUR BREAK AND VARIATION OF IT DURING STORAGE AND PROCESSING;Carpathian Journal of Food Science and Technology;2023-10-30
3. Influence of Thermal Treatments, Extraction Methods, and Storage Conditions on Lycopene Content of Foods;Journal of Food Quality;2023-08-10
4. Physicochemical and sensory properties of retort chicken curry mousse fortified with branched-chain amino acids for the elderly;LWT;2023-08
5. Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents;LWT;2023-02
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3