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...
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Détails bibliographiques
| Publié dans: | 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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| Auteur principal: |
Piazza, L
(Auteur) |
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| Autres auteurs: |
Picchi, V,
Cortellino, G,
Faoro, F,
Masseroni, E,
Girotto, F |
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| Format: | Article en ligne
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| Langue: | English |
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| Publié: |
2022
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Sujets: | Journal Article
Tomatoes
lycopene bioaccessibility
pasteurization
texture
tomato paste
ultrasounds
Carotenoids
36-88-4
Lycopene
SB0N2N0WV6 |
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