Heat‐induced compounds development in processed tomato and their influence on corrosion initiation in metal food cans
Author:
Affiliation:
1. Department of Food Science and Technology The Ohio State University Columbus OH USA
2. Department of Chemistry and Biochemistry The Ohio State University Columbus OH USA
3. Kenneth J Ruffley LLC Cincinnati OH USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2376
Reference27 articles.
1. Effect of growing conditions on the corrosivity and ascorbic acid retention in canned tomato juice
2. Headspace quantification of pure and aqueous solutions of binary mixtures of key volatile organic compounds in Swiss cheeses using selected ion flow tube mass spectrometry
3. Recent case histories of food product ‐metal container interactions using scanning electron microscopy‐x‐ray microanalysis
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2. Identification of Corrosive Volatile Compounds Found in the Headspace of Chicken Noodle Soup Retorted in Metal Cans;International Journal of Food Science;2023-08-17
3. New Ultrasound-Assisted Extraction Sample Preparation Procedure for the Fast Determination of Total Sn in Canned Tomatoes by HG-ICP OES;Processes;2023-08-11
4. Characterization of morphological changes to an epoxy-based polymer used as a corrosion-preventative lining in retorted canned tomatoes;Journal of Food Engineering;2022-01
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