Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time
X Wang, F Chen, L Ma, X Liao, X Hu - Food Chemistry, 2022 - Elsevier
High hydrostatic pressure (HHP) processing has become a commercial success in fruit and
vegetable processing. Herein, the effects of HHP and high-temperature short-time (HTST) …
vegetable processing. Herein, the effects of HHP and high-temperature short-time (HTST) …
[HTML][HTML] Effects of different cooking methods on the edible quality of crayfish (Procambarus clarkii) meat
B Yang, Y Zhang, S Jiang, J Lu, L Lin - Food Chemistry Advances, 2023 - Elsevier
The effect of steaming (100℃), boiling (100℃), frying (160℃) and high-pressure steam
(121℃) on crayfish (Procambarus clarkii) quality was compared. The results showed that all …
(121℃) on crayfish (Procambarus clarkii) quality was compared. The results showed that all …
Prediction of soluble solids and lycopene content of processing tomato cultivars by Vis-NIR spectroscopy
M Égei, S Takács, G Palotás, G Palotás… - Frontiers in …, 2022 - frontiersin.org
Tomato-based products are significant components of vegetable consumption. The
processing tomato industry is unquestionably in need of a rapid definition method for …
processing tomato industry is unquestionably in need of a rapid definition method for …
A comparative study between Vis/NIR spectroradiometer and NIR spectroscopy for the non-destructive quality assay of different watermelon cultivars
In light of the great technological progress in non-destructive quality detection methods,
sweetness is no longer the essential parameter in evaluating watermelon quality. There is …
sweetness is no longer the essential parameter in evaluating watermelon quality. There is …
Ternary anthocyanin-iron ion-pectin interactions: Structure-dependent formation and spectral properties as potential Tools for more stable blue colorants
V Weiss, Z Okun, A Shpigelman - Food Hydrocolloids, 2024 - Elsevier
Anthocyanins, while known for their color and suggested health benefits, face limited use as
natural food colorants due to poor stability. The focus of the presented work is to study …
natural food colorants due to poor stability. The focus of the presented work is to study …
Effect of different high-pressure methods on the physicochemical properties of functional tomato juice and sauce
F Erdem - 2023 - open.metu.edu.tr
Tomato products are rich in organic acids, vitamins and require to be thermally processed to
extend their shelf life. Studies have shown a significant decrease in ß-carotene and vitamin …
extend their shelf life. Studies have shown a significant decrease in ß-carotene and vitamin …