Yield, quality, antioxidant, and sensorial properties of diced tomato as affected by genotype and industrial processing in Southern Italy-Reference-Cited by-同舟云学术

Yield, quality, antioxidant, and sensorial properties of diced tomato as affected by genotype and industrial processing in Southern Italy

Published:2019-03 Issue:1 Volume:48 Page:132-141
ISSN:0139-3006
Container-title:Acta Alimentaria
language:en
Short-container-title:Acta Alimentaria

Author:

De Sio F.¹,Rapacciuolo M.¹,De Giorgi A.¹,Trifirò A.¹,Giuliano B.²,Morano G.³,Cuciniello A.³,Caruso G.³

Affiliation:

1. Stazione sperimentale per l’industria delle conserve alimentari (SSICA), via F. Tanara 31, 43100 Parma; via Nazionale 121, 84012 Angri (Salerno). Italy

2. Associazione Nazionale Industriali delle Conserve Alimentari Vegetali (ANICAV), viale della Costituzione 82, 80143 Napoli. Italy

3. Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici (Napoli). Italy

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Link

https://www.akademiai.com/doi/pdf/10.1556/066.2019.48.1.15

Reference24 articles.

1. Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors

2. Sensory and Chemical Flavor Analyses of Tomato Genotypes Grown in Florida during Three Different Growing Seasons in Multiple Years

3. Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit

4. The Tomato As a Functional Food

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