| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404824 | LWT - Food Science and Technology | 2013 | 8 Pages |
Abstract
⺠Effect of DWP on antioxidants and quality of whole tomatoes has been examined. ⺠DWP treatment inhibited the loss of firmness of whole tomatoes stored for 21 days. ⺠DWP treated tomatoes had higher vitamin C, total phenols and antioxidant activity. ⺠DWP treatment reduced the growth of total aerobic counts and yeast and moulds. ⺠DWP treatment could be used to extend the shelf-life of whole tomatoes.
Keywords
Related Topics
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Food Science
Authors
Lubna Ahmed, Ana B. Martin-Diana, Daniel Rico, Catherine Barry-Ryan,