Influence of process variables on colour changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration

Journal of Food Composition and Analysis

Volumn 22, Issue 4, 2009, Pages 285-294

  Heredia, A ^a   Peinado, I ^a   Barrera, C ^a   Grau, A Andrés ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Carotene; Colour; Food analysis; Food composition; Lycopene; Microscopy; Ternary solutions; Tomato

Indexed keywords

LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 67349282253     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.11.018     Document Type: Article

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