Evaluation of heat and oxidative damage during storage of processed tomato products. I. Study of heat damage indices

Journal of the Science of Food and Agriculture

Volumn 82, Issue 11, 2002, Pages 1263-1267

  Giovanelli, Gabriella ^a   Lavelli, Vera ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Furosine; Heat damage; HMF; Shelf life; Tomato products

Indexed keywords

STORAGE;

LYCOPERSICON ESCULENTUM;

EID: 0036721380     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1179     Document Type: Article

References (15)

1. Lycopene stability during rood processing
2. Lycopene in tomatoes: Chemical and physical properties affected by food processing
3. Changes in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors
4. Nonenzymatic browning of tomato products
5. Heat damage evaluation during tomato products processing
6. Hydroxymethylfurfural and furosine reaction kinetics in tomato products
7. Antioxidant properties of tomato juice as affected by heating
8. Loss and/or formation of antioxidants during food processing and storage
9. Cis-trans isomerisation of lycopene and colour stability of foam-mat dried tomato powder during storage
10. Colour and carotenoid content of quick-frozen tomato cubes during frozen storage
11. Kinetics of lycopene degradation in tomato pulp solids under different processing conditions
12. Oxidative heat damage of tomato halves as affected by drying
13. Determination of 5-(hydroxymethyl)-2-furfural (HMF) in tomato products: Proposal of a rapid HPLC method and its comparison with the colorimetric method
14. Kinetics of colour change of double concentrated tomato paste during thermal treatment