Combined thermal and high pressure colour degradation of tomato puree and strawberry juice

Journal of Food Engineering

Volumn 79, Issue 2, 2007, Pages 553-560

  Rodrigo, Dolores ^a   van Loey, Ann ^a   Hendrickx, Marc ^a  

^a Faculty of Bioscience Engineering   (Belgium)

Author keywords

Colour; High pressure treatment; Strawberry; Thermal treatment; Tomato

Indexed keywords

ACTIVATION ENERGY; COLOR; DEGRADATION; HIGH PRESSURE BOILERS; PH EFFECTS; PYROLYSIS;

HIGH PRESSURE TREATMENT; HUNTER COLOUR; STRAWBERRY; TOMATO;

FOOD PRODUCTS;

FRAGARIA X ANANASSA; LYCOPERSICON ESCULENTUM;

EID: 33749317413     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.02.015     Document Type: Article

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