Modelling the effects of thermal sterilization on the quality of tomato puree

Journal of Food Engineering

Volumn 56, Issue 2-3, 2003, Pages 203-206

  Zanoni, B ^a   Pagliarini, E ^b   Giovanelli, G ^b   Lavelli, V ^b  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Antioxidant properties; Modelling; Oxidative and heat damage; Sterilization; Tomato puree

Indexed keywords

ANTIOXIDANTS; HYDROPHILICITY; OPTIMIZATION; ORGANIC ACIDS; OXIDATION; REACTION KINETICS; STERILIZATION (CLEANING); THERMAL EFFECTS;

THERMAL STERILIZATION;

FOOD PROCESSING;

EID: 0037290315     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00251-0     Document Type: Conference Paper

References (7)

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