Changes of tomato powder qualities during storage

Powder Technology

Volumn 204, Issue 1, 2010, Pages 159-166

  Liu, Fengxia ^a,b,c   Cao, Xiamin ^a,b,c   Wang, Houyin ^d   Liao, Xiaojun ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^d CHINA NATIONAL INSTITUTE OF STANDARDIZATION   (China)

Author keywords

Qualities; Storage; Tomato powder

Indexed keywords

5 HYDROXYMETHYL FURFURALS; COLOR CHANGES; COLOR PARAMETER; FREE AMINO ACIDS; GLASS TRANSITION TEMPERATURE; GOOD CORRELATIONS; KINETICS MODELS; L-ASCORBIC ACID; LYCOPENES; QUALITIES; SEM MICROGRAPHS; STORAGE; STORAGE TEMPERATURES; TITRATABLE ACID; TOMATO POWDER; TOTAL SOLUBLE SOLIDS; TOTAL SUGARS;

AMINO ACIDS; GLASS TRANSITION; KETONES; ORGANIC ACIDS; SUGAR (SUCROSE);

FRUITS;

5 HYDROXYMETHYLFURFURAL; AMINO ACID; ASCORBIC ACID; ASPARTIC ACID; FRUCTOSE; GLUTAMIC ACID; LEUCINE; LYCOPENE; PHENYLALANINE; PROLINE; SERINE; SUCROSE; SUGAR; VALINE;

ARTICLE; COLOR; COLORIMETRY; FOOD HANDLING; FOOD QUALITY; FOOD STORAGE; GLASS TRANSITION TEMPERATURE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PH; POWDER; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; THERMOGRAPHY; TOMATO;

EID: 77956613806     PISSN: 00325910     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.powtec.2010.08.002     Document Type: Article

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