Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato (Solanum lycopersicum) puree-Reference-Cited by-同舟云学术

Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato (Solanum lycopersicum) puree

Published:2016-11-02 Issue:8 Volume:97 Page:2411-2418
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Pratap Singh Anubhav¹,Singh Anika¹,Ramaswamy Hosahalli S¹

Affiliation:

1. Department of Food Science and Agricultural Chemistry; Macdonald Campus of McGill University; 21, 111 Lakeshore, Ste-Anne-de-Bellevue Quebec H9X 3V9 Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Ministère de l'Agriculture, des Pêcheries et de l'Alimentation

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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4. The production and quality of tomato concentrates;Hayes;Crit Rev Food Sci Technol,1998

5. End-over-end thermal processing of canned vegetables: effect on texture and color;Abbatemarco;Food Res Int,1994

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