Flavor, viscosity, and color analyses of hot and cold break tomato juices

Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 404-408

  Goodman, C ^a   Barringer, S ^a   Fawcett, S ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Flavor; Hot break; Lipoxygenase; Sensory; Tomato juice

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 0036189003     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb11418.x     Document Type: Article

References (26)

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18. The flavor profile
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21. Potential for increasing tomato flavor via increased sugar and acid content
22. 14 C-labeled linolenic and linoleic acids
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