Effect of delactosed whey permeate treatment on physico-chemical, sensorial, nutritional and microbial properties of whole tomatoes during postharvest storage

LWT

Volumn 51, Issue 1, 2013, Pages 367-374

  Ahmed, Lubna ^a   Martin Diana, Ana B ^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; Delactosed whey permeate; Quality; Shelf life; Tomato

Indexed keywords

ANTIOXIDANTS; CHLORINE; DAIRIES; FOOD STORAGE; IMAGE QUALITY; POLYPROPYLENES; TEXTURES;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; CHLORINE TREATMENTS; DELACTOSED WHEY PERMEATE; NUTRITIONAL QUALITIES; POST-HARVEST STORAGE; SHELF LIFE; TOMATO;

FRUITS;

LYCOPERSICON ESCULENTUM;

EID: 84871072329     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.10.006     Document Type: Article

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