Quality loss during tomato paste production versus sauce storage
- Autre titre
- Perte de qualité pendant la production de concentré de tomate en comparaison au stockage de la sauce (fr)
- Auteur
- APAIAH, Radhika K1 ; BARRINGER, Sheryl A1
[1] Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, United States - Source
Journal of food processing and preservation. 2001, Vol 25, Num 4, pp 237-250 ; Table ; ref : 1 p.1/4
- CODEN
- JFPPDL
- ISSN
- 0145-8892
- Domaine scientifique
- Food science technology
- Editeur
- Blackwell Publishing, Oxford
- Pays de publication
- United Kingdom
- Type de document
- Article
- Langue
- English
- Mot clé (fr)
- Acide ascorbique Altération Entreposage Procédé fabrication Propriété rhéologique Qualité Sauce Température Tomate Traitement thermique Viscosité Légume Produit à base de légume
- Mot clé (en)
- Ascorbic acid Alteration Warehousing Manufacturing process Rheological properties Quality Sauce Temperature Tomato Heat treatment Viscosity Vegetables Vegetable product
- Mot clé (es)
- Acido ascórbico Alteración Almacenamiento Procedimiento fabricación Propiedad rheológica Calidad Salsa Temperatura Tomate Tratamiento térmico Viscosidad Hortalizas Producto a base de hortaliza
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B09 Industries des fruits et légumes
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 14191390
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-4549.2001.tb00458.x 
https://dx.doi.org/10.1111/j.1745-4549.2001.tb00458.x
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