Use of ultrafiltration for preparing improved tomato pulp-Reference-Cited by-同舟云学术

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Use of ultrafiltration for preparing improved tomato pulp

Published:2007-07-01 Issue:4 Volume:27 Page:427-433
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

PORRETTA SEBASTIANO,CARPI GIUSEPPE,DALL'AGLIO GIANFRANCO,GHIZZONI CLAUDIO

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb01208.x/fullpdf

Reference11 articles.

1. Factors influencing the quality of tomato paste. II. Pectic changes during processing;McColloch;Food Technology,1950

2. Heat processing effect on starch, sugars, proteins, amino acids of tomato juice;Miladi;Food Technology,1969

3. Ministero dell'Agricoltura e delle Foreste 1973 Metodi Ufficiali di Analisi delle Conserve Vegetali. Istituto Poligrafico dello Stato, Roma, Italy

4. Ministero dell'Agricoltura e delle Foreste 1989 Metodi Ufficiali di Analisi delle Conserve Vegetali. Istituto Poligrafico dello Stato, Roma, Italy

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1. Influence of Solute Size on Membrane Fouling during Polysaccharide Enrichment Using Dense Polymeric UF Membrane: Measurements and Mechanisms;Membranes;2022-01-24

2. Triple Concentrated Tomato Paste: Discrimination between Italian and Chinese Products;Journal of Agricultural and Food Chemistry;2009-04-28

3. Membrane-based techniques for the separation and purification of proteins: An overview;Advances in Colloid and Interface Science;2009-01

4. Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree;Journal of Food Science;2002-11

5. Recent and Emerging Applications of Membrane Processes in the Food and Dairy Industry;Food and Bioproducts Processing;2001-06

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