Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes

International Journal of Food Science and Technology

Volumn 38, Issue 1, 2003, Pages 55-61

  Anese, Monica ^a   Calligaris, Sonia ^a   Nicoli, M Cristina ^a   Massini, Roberto ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Anti oxidant activity; Maillard reaction products; Processing; Vegetables

Indexed keywords

REDOX POTENTIALS;

ANTIOXIDANTS; ATMOSPHERIC TEMPERATURE; DEGRADATION; REDOX REACTIONS; THERMAL EFFECTS;

FOOD PROCESSING;

LYCOPERSICON ESCULENTUM;

EID: 0038713436     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00637.x     Document Type: Article

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