Evaluation of Shelf Life and Heat Treatment of Tomato Products
Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and correlated with the sensory evaluation, the markers were: furosine, 2-furaldehyde, 5-hydroxymethyl-2-fura...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Serie: | Czech Journal of Food Sciences |
| Soggetti: | |
| Accesso online: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0013_evaluation-of-shelf-life-and-heat-treatment-of-tomato-products.php |
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