Study of the stability of dried tomato halves during shelf-life to minimise oxidative damage

Journal of the Science of Food and Agriculture

Volumn 80, Issue 15, 2000, Pages 2203-2208

  Zanoni, B ^a   Pagliarini, E ^b   Foschino, R ^b  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Drying; Oxidative damage; Shelf life; Tomato

Indexed keywords

COLORIMETRY; DARKNESS; FOOD STABILITY; FOOD STORAGE; GROWTH INHIBITION; MICROBIAL GROWTH; MOISTURE; STORAGE TEMPERATURE; TOMATO; VACUUM;

EID: 0034518482     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200012)80:15<2203::AID-JSFA775>3.0.CO;2-W     Document Type: Article

References (15)

1. Oxidative heat damage of tomato halves as affected by drying
2. The stability of lycopene. I. Degradation by oxygen
3. The stability of lycopene. II. Oxidation during heating of tomato pulps
4. Effect of food preparation on qualitative and quantitative distribution of major carotenoids of tomatoes and several green vegetables
5. Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions
6. Loss and/or formation of antioxidants during food processing and storage
7. Antioxidant properties of tomato juice as affected by heating
8. Influence of chemical additives on the stability of dried tomato powder
9. Metodo manometrico para medida de humedades de equilibrio
10. Lycopene concentration of tomato fruit can be estimated from chromaticity values
11. Kinetics of colour change of double concentrated tomato paste during thermal treatment
12. Evaluation of quick bacterial count methods for assessment of food plant sanitation
13. Kinetics of lipid oxidation in foods