Changes in the composition of tomato powder (Lycopersicon esculentum Mill) resulting from different drying methods-Reference-Cited by-同舟云学术

Changes in the composition of tomato powder (Lycopersicon esculentum Mill) resulting from different drying methods

Published:2018-02-02 Issue:5 Volume:42 Page:e13595
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Jorge Aline¹^ORCID,Sauer Leal Elenise¹,Sequinel Rodrigo²,Sequinel Thiago³,Kubaski Evaldo Toniolo⁴^ORCID,Tebcherani Sergio Mazurek¹

Affiliation:

1. Department of Production Engineering; Federal University of Technology - Paraná, Av. Monteiro Lobato km 04; Ponta Grossa PR 84016-210 Brazil

2. Departament of Exacts and Engineering, Campus Palotina; Federal University of Parana (UFPR), R. Pioneiro 2153; Palotina PR 85950-000 Brazil

3. Faculty of Exact Sciences and Technology (FACET); Federal University of Grande Dourados (UFGD), Rodovia Dourados/Itahum Km12; Dourados MS 79804-970 Brazil

4. Department of Materials Engineering; State University of Ponta Grossa (UEPG), Av. General Carlos Cavalcanti 4748; Ponta Grossa PR 84030-900 Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13595/fullpdf

Reference47 articles.

1. Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices;Aguiló-Aguayo;Journal of Food Engineering,2009

2. Tomato powder is more protective than lycopene supplement against lipid peroxidation in rats;Alshatwi;Nutrition Research,2010

3. Validação e estimativa da incerteza de método para análise de licopeno e β-caroteno em polpa de tomate por cromatografia líquida de alta eficiência;Alves;Química Nova,2010

4. Lycopene stability in tomato powders;Anguelova;Journal of Food Science,2000

5. Combined effects of irrigation regime, genotype, and harvest stage determine tomato fruit quality and aptitude for processing into puree;Arbex de Castro Vilas Boas;Frontiers in Plant Science,2017

Cited by 21 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. Dehydration of tomato peels and seeds as affected by the temperature;International Journal of Food Science & Technology;2024-08-30

2. Comparison of different drying methods for bergamot peel: Chemical and physicochemical properties;Journal of Food Science;2024-02-05

3. Recent developments in tomato drying techniques: A comprehensive review;Journal of Food Process Engineering;2024-02

4. Efecto de la deshidratación de desechos de tomate en el contenido de compuestos fenólicos, carotenoides y capacidad antioxidante;Revista Colombiana de Investigaciones Agroindustriales;2023-10-09

5. Effects of different drying methods on the physicochemical and functional properties of Pyracantha fortuneana (Maxim.) Li fruit;LWT;2023-09