| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543294 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠First study on phenolic and antioxidant profile during production of diced tomatoes. ⺠A gradual decrease was observed during the industrial processing of diced tomatoes. ⺠The extent of the decrease was influenced by both the temperature and the medium. ⺠The most critical event is the sauce addition process without CaCl2. ⺠Sauce addition is an important way of balancing or enriching diced tomatoes.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Anna Vallverdú-Queralt, Alexander Medina-Remón, Cristina Andres-Lacueva, Rosa M. Lamuela-Raventos,