Sensory evaluation of canned diced tomato varieties

Acta Horticulturae

Volumn 542, Issue , 2001, Pages 269-275

  Rodriguez A ^a   Lopez J ^a   Gonzalez C ^a   De La Torre, R ^a   Mangut, V ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Pieces; Reprocessing; Sauces; Texture; Tomatoes

Indexed keywords

EID: 84879566411     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/actahortic.2001.542.35     Document Type: Article

References (2)

1. Castaldo, D., G. Villari, B. Laratta, M. Impembo, A. Giovane, G. Fasanaro, and L. Servillo. 1996. Preparation of high-consistency diced tomatoes by inmersion in calcifying solutions: a pilot plant study. J. Agric. Food Chem. 44:2600-2607.
2. Floros, J.D., A. Ekanayake, G.P. Abide, and P. Nelson. 1992. Optimization of a diced tomato calcification process. J. of Food Sci. 57:1144-1148.