Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste
This study investigates the separate effect of sonication (US, carried out for 5 and 15 min) and thermal treatment (90 °C for 5 min) on nutritional and technological properties of tomato paste. US treatments did not affect the colour parameters and decreased the level of total acidity. Ascorbic acid...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 2 vom: 01. März, Seite 180-189
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| 1. Verfasser: |
Piazza, L
(VerfasserIn) |
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| Weitere Verfasser: |
Picchi, V,
Cortellino, G,
Faoro, F,
Masseroni, E,
Girotto, F |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2022
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Tomatoes
lycopene bioaccessibility
pasteurization
texture
tomato paste
ultrasounds
Carotenoids
36-88-4
Lycopene
SB0N2N0WV6 |
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