Effect of different pre-treatments and dehydration methods on quality characteristics and storage stability of tomato powder

LWT

Volumn 40, Issue 10, 2007, Pages 1832-1840

  Davoodi, Mehdi Ghiafeh ^a   Vijayanand, P ^b   Kulkarni, S G ^b   Ramana, K V R ^b  

^a Agricultural and Natural Resources Research Center   (Iran)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Drying pre treatments; Solar drying; Tomato powder; Tunnel drying

Indexed keywords

CALCIUM CHLORIDE; DEHYDRATION; FOOD STORAGE; QUALITY CONTROL; THERMAL EFFECTS;

DRYING PRE-TREATMENTS; NON-ENZYMATIC BROWNING (NEB); POTASSIUM METABISULPHITE; ROOM TEMPERATURE; SOLAR DRYING; TOMATO POWDER; TUNNEL DRYING;

POWDERS;

LYCOPERSICON ESCULENTUM;

EID: 34447512867     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.12.004     Document Type: Article

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