QUALITY EVALUATION OF PROCESSED TOMATO JUICE

被引：12
|
作者：
GOULD, WA [1 ]
机构：
[1] OHIO AGR RES & DEV CTR,COLUMBUS,OH 43210
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 05期
关键词：
D O I：
10.1021/jf60219a049
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：1006 / 1011
页数：6
相关论文
共 50 条
  • [1] QUALITY EVALUATION OF PROCESSED TOMATO PRODUCTS
    GOULD, WA
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1977, 173 (MAR20): : 46 - 46
  • [2] Role of pectin methylesterase in tomato fruit ripening and quality attributes of processed tomato juice
    Handa, AK
    Tieman, DM
    Mishra, KK
    Thakur, BR
    Singh, RK
    [J]. PECTINS AND PECTINASES, 1996, 14 : 355 - 368
  • [3] QUALITY OF PROCESSED TOMATO JUICE EXTRACTED FROM TOMATOES WITH CURLY TOP VIRUS-DISEASE
    NUKAYA, A
    DRAKE, SR
    MARTIN, MW
    [J]. HORTSCIENCE, 1976, 11 (05) : 464 - 465
  • [4] Evaluation of Tomato Juice Quality Using Surface Enhanced Raman Spectroscopy
    Malekfar, R.
    Nikbakht, A. M.
    Abbasian, S.
    Sadeghi, F.
    Mozaffari, M.
    [J]. ACTA PHYSICA POLONICA A, 2010, 117 (06) : 971 - 973
  • [5] Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization
    Jez, Maja
    Blaszczak, Wioletta
    Penkacik, Kamila
    Amarowicz, Ryszard
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE, 2020, 2020
  • [6] EFFECTS OF PH ON QUALITY OF STORED TOMATO JUICE
    DOUGHERTY, RH
    NELSON, PE
    [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (02) : 254 - 256
  • [7] EFFECTS OF CONCENTRATION AND RECONSTITUTION ON TOMATO JUICE QUALITY
    FENERCIOGLU, H
    GOULD, WA
    [J]. OHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTER RESEARCH CIRCULAR, 1979, (250): : 13 - 15
  • [8] EFFECT OF FERTILIZERS ON QUALITY AND COMPOSITION OF TOMATO JUICE
    SARAVACOS, G
    LUH, BS
    LEONARD, SJ
    [J]. FOOD TECHNOLOGY, 1958, 12 (05) : 30 - 30
  • [9] Effect of thermosonication on quality improvement of tomato juice
    Wu, J.
    Gamage, T. V.
    Vilkhu, K. S.
    Simons, L. K.
    Mawson, R.
    [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2008, 9 (02) : 186 - 195
  • [10] Quality evaluation of slightly concentrated tomato juice produced under high pressure conditions
    Boulekou, Sofia
    Mallidis, Constantinos
    Taoukis, Petros S.
    Stoforos, Nikolaos G.
    [J]. 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), 2011, 1 : 800 - 804
12345