| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540782 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Effect of DWP on antioxidants and quality of canned tomatoes has been examined. ⺠DWP treatment inhibited the loss of firmness (40%) over 6 months storage. ⺠DWP treated tomatoes had higher levels of AA, lycopene and antioxidant activity. ⺠The results were fitted well to Weibull kinetic model with high R2 and low RMSEC. ⺠DWP enhanced the retention of antioxidants in canned tomatoes during storage.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lubna Ahmed, Ankit Patras, Ana B. Martin-Diana, Daniel Rico, Catherine Barry-Ryan,