Sensory profiling and consumer evaluation of solar dried tomato powder in Ghana-Reference-Cited by-同舟云学术

Sensory profiling and consumer evaluation of solar dried tomato powder in Ghana

Published:2021-12-23 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Owureku‐Asare Mavis¹²^ORCID,Oduro Ibok³,Agyei‐Amponsah Joyce¹,Saalia Firibu K⁴,Tortoe Charles⁵,Ambrose Rose Prabin Kingsly²,Adjei Maame Yaa Blay⁶

Affiliation:

1. Ghana Atomic Energy Commission ‐ Biotechnology and Nuclear Agriculture Research Institute Accra Ghana

2. Department of Agricultural and Biological Engineering Purdue University West Lafayette IN USA

3. Department of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana

4. School of Engineering University of Ghana Accra Ghana

5. Food Research Institute Council for Scientific and Industrial Research Accra Ghana

6. Sensory Evaluation Laboratory, Department of Nutrition and Food Science University of Ghana Accra Ghana

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11707

Reference25 articles.

1. AuvillainMandLibertiS The dark side of the Italian tomato. [Online]. Available:https://innovation.journalismgrants.org/projects/the-dark-side-of-italian-tomatoes[10 December 2017]

2. Owureku‐AsareM.Minimizing postharvest losses among smallholder tomato farmers in Ghana. (2013).https://www.thechicagocouncil.org/blog/global[1 December 2014]

3. Physicochemical and nutritional characteristics of solar and sun‐dried tomato;Owureku‐Asare M;J Food Res,2018

4. Sign questions in sensory and consumer science;Piggott JR;Food Qual Pref.,1995

Cited by 1 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. Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products;Food Science and Technology;2022