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Czech Journal of Food Sciences
Volumn 27, Issue SPEC. ISS., 2009, Pages
Evaluation of shelf life and heat treatment of tomato products
Author keywords

Colour; Furosine; Heat treatment; HMF; Ketchup; Tomato puree
Indexed keywords

LYCOPERSICON ESCULENTUM;
EID: 68949200559     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/1096-cjfs     Document Type: Conference Paper
Times cited : (14)
References (6)
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    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , Issue.1 , pp. 78-82
    • Hidalgo, A.1    Pompei, C.2
  • 2
    • 33645758288 scopus 로고    scopus 로고
    • Sensory shelf-life predictions by survival analysis accelerated storage models
    • HOUGH G., GARITTA L., GOMEZ G. (2006): Sensory shelf-life predictions by survival analysis accelerated storage models. Food Quality and Preference, 17: 468-473.
    • (2006) Food Quality and Preference , vol.17 , pp. 468-473
    • Hough, G.1    Garitta, L.2    Gomez, G.3
  • 3
    • 68949219646 scopus 로고    scopus 로고
    • Woodhead publishin
    • KILCAST D., SUBRAMANIAM P. (eds), Cambridge
    • KILCAST D., SUBRAMANIAM P. (eds) (2000): Stability and Shelf-Life of Food. Woodhead Publishing, Cambridge.
    • (2000) Stability and Shelf-Life of Food
  • 4
    • 34447579131 scopus 로고    scopus 로고
    • Modelling colour changes during the caramelisation reaction
    • DOI 10.1016/j.jfoodeng.2007.03.036, PII S0260877407002269
    • QUINTAS M., BRANDAO T., SILVA C. (2007): Modelling colour changes during the caramelisation reaction. Journal of Food Engineering, 83: 483-491. (Pubitemid 47077814)
    • (2007) Journal of Food Engineering , vol.83 , Issue.4 , pp. 483-491
    • Quintas, M.A.C.1    Brandao, T.R.S.2    Silva, C.L.M.3
  • 5
    • 0942289867 scopus 로고    scopus 로고
    • Formation of hydroxymethylfurfural and furosine during the storage of jams and fruit-based infant foods
    • DOI 10.1016/j.foodchem.2003.07.002
    • RADA-MENDOZA M., SANZ M.L., OLANO A., VILLAMIEL M. (2004): Formation of hydroxymethylfurfural and furosine during the storage of jams and fruit-based infant foods. Food Chemistry, 85: 605-609. (Pubitemid 38142506)
    • (2004) Food Chemistry , vol.85 , Issue.4 , pp. 605-609
    • Rada-Mendoza, M.1    Sanz, M.L.2    Olano, A.3    Villamiel, M.4
  • 6
    • 33748314847 scopus 로고    scopus 로고
    • Assessing nutritional quality of milk-based sport supplements as determined by furosine
    • DOI 10.1016/j.foodchem.2006.02.016, PII S0308814606001233
    • RUFIAN-HENAREZ J., DELGADO-ANDRADE C, JIMENEZ- PEREZ S., MORALEZ F. (2007): Assessing nutritional quality of milk-based sport supplements as determined by furosine. Food Chemistry, 101: 573-578. (Pubitemid 44333189)
    • (2007) Food Chemistry , vol.101 , Issue.2 , pp. 573-578
    • Rufian-Henares, J.A.1    Delgado-Andrade, C.2    Jimenez-Perez, S.3    Morales, F.J.4

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.