Radio-frequency heating: A new method for improved nutritional quality of tomato puree

Agro Food Industry Hi-Tech

Volumn 22, Issue 3, 2011, Pages 29-32

  Felke, Katrin ^a   Pfeiffer, Thomas ^a   Eisner, Peter ^a   Schweiggert, Ute ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Colour; HMF; L ascorbic acid; Pasteurisation; Radio frequency heating; Tomato puree

Indexed keywords

EID: 83155168553     PISSN: 17226996     EISSN: 20354606     Source Type: Journal    
DOI: None     Document Type: Article

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