Effects of maturity and processing variables on heat penetration times, firmness, and drained weight of diced tomatoes (Halley Bos 3155 cv)

Journal of Food Processing and Preservation

Volumn 26, Issue 2, 2002, Pages 75-89

  Ma, Wendy H ^a   Barrett, Diane M ^a,b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Food Science and Technology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIFICATION (BIOCHEMISTRY); COOLING; FOOD PROCESSING; HARVESTING;

HEAT PENETRATION;

FOOD PRODUCTS;

COOLING; HARVESTING; TOMATOES;

BOS; LYCOPERSICON ESCULENTUM;

EID: 0036343929     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2002.tb00854.x     Document Type: Article

References (22)

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9. Evaluation of two objective methods and a subjective rating scale for measuring tomato fruit firmness
10. Effects of raw materials and process variables on the heat penetration times, firmness, and pectic enzyme activity of diced tomatoes (Halley Bos 3155 cv)
11. Fine structure of fruit development in tomato
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13. Two forms of polygalacturonase in tomatoes
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17. Immunocytolocalization of polygalacturonase in ripening tomato fruit