Investigation of colour changes of some tomato products during frozen storage-Reference-Cited by-同舟云学术

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Investigation of colour changes of some tomato products during frozen storage

Published:1997 Issue:5 Volume:41 Page:306-310
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Biacs P.,Wissgott U.

Publisher

Wiley

Subject

Food Science

Reference9 articles.

1. THE PHOTOSENSITIZED OXIDATION OF β-CAROTENE

2. Characterization of the Photodegradation of ?-Carotene in Aqueous Model Systems

3. Fragmentation of .beta.-carotene in autoxidizing dehydrated sweet potato flakes

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1. Effects of dehydrofreezing conditions on tomato lycopene and kinetics of lycopene change in dehydrofrozen tomatoes during storage;Journal of Food Process Engineering;2022-12-16

2. Preservation of grape tomato by isochoric freezing;Food Research International;2021-05

3. Kinetics of Phytochemicals Degradation During Thermal Processing of Fruits Beverages;Non-Alcoholic Beverages;2019

4. Development of a Combined Osmotic Dehydration and Cryogenic Freezing Process for Minimizing Quality Changes During Freezing with Application to Fruits and Vegetables;Journal of Food Processing and Preservation;2016-07-01

5. Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage;Food Research International;2014-11

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