Change in color and other fruit quality characteristics of tomato cultivars after hot-air drying at low final-moisture content

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 7, 2009, Pages 308-315

  Ashebir, Dereje ^a   Jezik, Karoline ^a   Weingartemann, Herbert ^b   Gretzmacher, Ralph ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b Department of Sustainable Agricultural Systems ^*  (Austria)

Author keywords

Ascorbic acid; Color; Hot air drying; Titratable acid; Tomato; Total soluble solids

Indexed keywords

ASCORBIC ACID; WATER;

ALGORITHM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FRUIT; HEAT; METHODOLOGY; PH; PIGMENTATION; QUALITY CONTROL; SPECIES DIFFERENCE; TITRIMETRY; TOMATO;

ALGORITHMS; ASCORBIC ACID; FOOD HANDLING; FRUIT; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LYCOPERSICON ESCULENTUM; PIGMENTATION; QUALITY CONTROL; SPECIES SPECIFICITY; TITRIMETRY; WATER;

LYCOPERSICON ESCULENTUM;

EID: 77951469202     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480903114128     Document Type: Article

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