Effect of Pilot-Scale Aseptic Processing on Tomato Soup Quality Parameters

Journal of Food Science

Volumn 76, Issue 5, 2011, Pages

  Colle, Ines J P ^a   Andrys, Anna ^b   Grundelius, Andrea ^b   Lemmens, Lien ^a   Löfgren, Anders ^b   Van Buggenhout, Sandy ^a   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b Tetra Pak AB   (Sweden)

Author keywords

Aseptic processing; Lycopene; Tomato soup; Viscosity; Vitamin C

Indexed keywords

ASCORBIC ACID; CAROTENOID; LYCOPENE;

ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; METHODOLOGY; PILOT STUDY; REPRODUCIBILITY; TOMATO; VISCOSITY;

ASCORBIC ACID; CAROTENOIDS; FOOD HANDLING; HOT TEMPERATURE; LYCOPERSICON ESCULENTUM; PILOT PROJECTS; REPRODUCIBILITY OF RESULTS; VISCOSITY;

LYCOPERSICON ESCULENTUM;

EID: 79957901394     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02163.x     Document Type: Article

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