Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace-Reference-Cited by-同舟云学术

Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace

Published:2015-07-06 Issue:6 Volume:96 Page:1953-1958
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Previtera Lucio¹²,Fucci Gabriella³,De Marco Anna⁴,Romanucci Valeria⁵,Di Fabio Giovanni⁵,Zarrelli Armando⁵

Affiliation:

1. AIPRAS; Associazione Italiana per la Promozione delle Ricerche su Ambiente e Salute umana (ONLUS); 82030 Dugenta Italy

2. Consorzio Interuniversitario Sannio Tech; 82030 Apollosa Italy

3. Arca 2010; 81030 Teverola Italy

4. Department of Biology; University Federico II; Complesso Universitario Monte S Angelo IT-80126 Napoli Italy

5. Department of Chemical Sciences; University of Federico II; Complesso Universitario di MS Angelo I-80126 Naples Italy

Funder

AIPRAS Associazione Italiana per la Promozione delle Ricerche sull'Ambiente e la Salute umana

Publisher

Wiley

Subject

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

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4. Characterisation of industrial tomato by-products from infrared drying process;Celma;Food Bioprod Process,2009

5. Chemical characterization of tomato pomace;Del Valle;J Sci Food Agric,2006

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