Effect of chemical additives on the shelf life of tomato juice

被引：0
|
作者：
Industrial Microbiology Laboratory, Institute of Food Science and Technology , Bangladesh Council of Scientific and Industrial Research , Dhaka, Bangladesh [1 ]
不详 [2 ]
机构：
来源：
Am. J. Food Technol. | / 10卷 / 914-923期
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Chemical analysis - Potassium compounds - Sensory analysis - Sodium - Room temperature - Food storage - Bacteria - Benzoic acid - Fruits
引用
收藏
相关论文
共 50 条
  • [21] Chemical Characterization of Tomato Juice Fermented with Bifidobacteria
    Koh, Jong-Ho
    Kim, Youngshik
    Oh, Jun-Hyun
    JOURNAL OF FOOD SCIENCE, 2010, 75 (05) : C428 - C432
  • [22] EFFECT OF TOMATO CELL STRUCTURES ON CONSISTENCY OF TOMATO JUICE
    WHITTENBERGER, RT
    NUTTING, GC
    FOOD TECHNOLOGY, 1957, 11 (01) : 19 - 22
  • [23] Sensory and chemical characteristics of tomato juice from fresh market cultivars with comparison to commercial tomato juice
    Koltun, Stephen J.
    MacIntosh, Andrew J.
    Goodrich-Schneider, Renee M.
    Klee, Harry J.
    Hutton, Samuel F.
    Sarnoski, Paul J.
    FLAVOUR AND FRAGRANCE JOURNAL, 2021, 36 (01) : 121 - 136
  • [24] New tomato hybrids with long shelf life
    Markovic, Z.
    Zdravkovic, J.
    Damjanovic, M.
    Zdravkovic, M.
    Djordjevic, R.
    PROCEEDINGS OF THE FIFTEENTH MEETING OF THE EUCARPIA TOMATO WORKING GROUP, 2008, 789 : 33 - 36
  • [25] GENES FOR LONG SHELF-LIFE IN TOMATO
    MARTIN, FW
    JOURNAL OF AGRICULTURE OF THE UNIVERSITY OF PUERTO RICO, 1987, 71 (03): : 313 - 321
  • [26] EFFECTS OF CHEMICAL ADDITIVES ON EXTENDING SHELF-LIFE OF FROZEN MINCED SUCKER (CATOSTOMIDAE) FLESH
    IREDALE, DG
    YORK, RK
    JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1977, 34 (03): : 420 - 425
  • [27] Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
    Dziadek, Kinga
    Kopec, Aneta
    Drozdz, Tomasz
    Kielbasa, Pawel
    Ostafin, Marek
    Bulski, Karol
    Oziemblowski, Maciej
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, 56 (03): : 1184 - 1191
  • [28] The Effect of Lactic Acid Based Propolis Addition on The Shelf Life of Fresh Strawberry Juice
    Albas, Merve Gozde
    Gurbuz, Basak
    Boluk, Esra
    Sozeri Atik, Didem
    Velioglu, Murat
    Palabiyik, Ibrahim
    JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI, 2022, 19 (04): : 788 - 797
  • [29] Effect of high pressure and thermal processing on shelf life and quality of strawberry puree and juice
    Aaby, Kjersti
    Grimsbo, Ingunn Haugland
    Hovda, Maria Befring
    Rode, Tone Mari
    FOOD CHEMISTRY, 2018, 260 : 115 - 123
  • [30] Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
    Kinga Dziadek
    Aneta Kopeć
    Tomasz Dróżdż
    Paweł Kiełbasa
    Marek Ostafin
    Karol Bulski
    Maciej Oziembłowski
    Journal of Food Science and Technology, 2019, 56 : 1184 - 1191
12345