Quality and Nutritional Status of Fresh-Cut Tomato as Affected by Spraying of Delactosed Whey Permeate Compared to Industrial Washing Treatment

Food and Bioprocess Technology

Volumn 5, Issue 8, 2012, Pages 3103-3114

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

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

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

Author keywords

Antioxidants; Fresh cut; Quality; Shelf life; Tomato; Whey permeate

Indexed keywords

ANTIOXIDANTS; FRESH-CUT; SHELF LIFE; TOMATO; WHEY PERMEATE;

AGENTS; CHLORINE; IMAGE QUALITY; PHENOLS;

FRUITS;

LYCOPERSICON ESCULENTUM;

EID: 84867688573     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0623-6     Document Type: Article

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