Effects of conventional and multistage drying processing on non-enzymatic browning in tomato

Journal of Food Engineering

Volumn 96, Issue 1, 2010, Pages 114-118

  Cernîşev, Serghei ^a  

^a Research and Practical Institute for Horticulture and Food Technologies   (Moldova)

Author keywords

Drying; Non enzymatic browning; Tomato

Indexed keywords

ABSORBANCES; AIR CONDITIONS; AIR TEMPERATURE; COLOUR CHANGE; CONVENTIONAL DRYING; DRYING PROCESS; DRYING TEMPERATURE; DRYING TIME; EXPERIMENTAL DATA; NON-ENZYMATIC BROWNING; PRODUCT MOISTURE; PRODUCT QUALITY; TOMATO;

CURING; DEWATERING; FRUITS;

DRYING;

LYCOPERSICON ESCULENTUM;

EID: 69949085730     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.07.002     Document Type: Article

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