Optimization of application of delactosed whey permeate treatment to extend the shelf life of fresh-cut tomato using response surface methodology

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 6, 2011, Pages 2377-2385

  Ahmed, Lubna ^a   Rico, Daniel ^b,c   Martin Diana, Ana B ^c   Barry Ryan, Catherine ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^c INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

Author keywords

fresh cut; preservation; RSM; tomato; Whey permeate

Indexed keywords

FRESH-CUT; PRESERVATION; RSM; TOMATO; WHEY PERMEATE;

CONCENTRATION (PROCESS); KETONES; OPTIMIZATION; ORGANIC ACIDS; SURFACE PROPERTIES;

FRUITS;

FOOD PRESERVATIVE; MILK PROTEIN; PLANT EXTRACT; WHEY PROTEIN;

ARTICLE; CHEMISTRY; DRUG EFFECT; EVALUATION; FOOD HANDLING; FOOD PRESERVATION; FUNGUS; GROWTH, DEVELOPMENT AND AGING; INSTRUMENTATION; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; TOMATO;

FOOD HANDLING; FOOD PRESERVATION; FOOD PRESERVATIVES; FUNGI; LYCOPERSICON ESCULENTUM; MILK PROTEINS; PLANT EXTRACTS;

LYCOPERSICON ESCULENTUM;

EID: 79952770036     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103809f     Document Type: Article

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