Changes in the composition of tomato powder (Lycopersicon esculentum Mill) resulting from different drying methods

Thermal isomerization pre-treatment to improve lycopene extraction from tomato pulp

(2017) Masaki Honda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combined Effects of Irrigation Regime, Genotype, and Harvest Stage Determine Tomato Fruit Quality and Aptitude for Processing into Puree

(2017) Alexandre Arbex de Castro Vilas Boas et al.   Frontiers in Plant Science

Recovery and Isomerization of Carotenoids from Tomato Processing By-products

(2016) I. F. Strati et al.   Waste and Biomass Valorization

Bioactive Compounds and Fruit Quality of Green Sweet Pepper Grown under Different Colored Shade Netting during Postharvest Storage

(2015) Madonna N. Mashabela et al.   JOURNAL OF FOOD SCIENCE

Quality attributes, moisture sorption isotherm, phenolic content and antioxidative activities of tomato (Lycopersicon esculentum L.) as influenced by method of drying

(2015) Sajid Maqsood et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection

(2014) Juliana Gamboa-Santos et al.   FOOD CHEMISTRY

Validation of a HPLC method for determination of hydroxymethylfurfural in crude palm oil

(2014) Abdul Azis Ariffin et al.   FOOD CHEMISTRY

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes

(2013) Agnese Panozzo et al.   FOOD CHEMISTRY

Effect of edible surface coatings followed by dehydration on some quality attributes and antioxidants content of raw and blanched tomato slices

(2013) Elfadil ELfadl Babiker et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of postharvest UV-C treatment on carotenoids and phenolic compounds of vine-ripe tomatoes

(2013) Sergio Bravo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili (Capsicum annuumL.) flesh

(2013) Dandan Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nutritional and antioxidant profiles of pumpkin (Cucurbita pepo Linn.) immature and mature fruits as influenced by NPK fertilizer

(2012) F.M. Oloyede et al.   FOOD CHEMISTRY

The impact of industrial processing on health-beneficial tomato microconstituents

(2012) Céline Chanforan et al.   FOOD CHEMISTRY

Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility

(2012) Ines J.P. Colle et al.   FOOD RESEARCH INTERNATIONAL

Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying

(2012) Engin Demiray et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization and Quantification of Phenolic Compounds in Four Tomato (Lycopersicon esculentum L.) Farmers’ Varieties in Northeastern Portugal Homegardens

(2012) Lillian Barros et al.   PLANT FOODS FOR HUMAN NUTRITION

CFD Simulation of Capillary Condensation during Freeze Drying of Porous Material

(2011) M. Hassan Ghajar et al.   CHEMICAL ENGINEERING & TECHNOLOGY

Influência da geometria e da temperatura na cinética de secagem de tomate (Lycopersicum esculentum)

(2011) Eliana Janet Sanjinez-Argandoña et al.   Food Science and Technology

Innovation in Monitoring Food Freeze Drying

(2011) Roberto Pisano et al.   DRYING TECHNOLOGY

Is there any difference between the phenolic content of organic and conventional tomato juices?

(2011) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage

(2011) Eunmi Koh et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity

(2011) Anna Vallverdú-Queralt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of rotating tray drying on antioxidant components, color and rehydration ratio of tomato saladette slices

(2011) Norma Francenia Santos-Sánchez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Validação e estimativa da incerteza de método para análise de licopeno e β-caroteno em polpa de tomate por cromatografia líquida de alta eficiência

(2011) Adriana Barreto Alves et al.   QUIMICA NOVA

Production of frankfurters with tomato powder as a natural additive

(2010) Esen Eyiler et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tomato powder is more protective than lycopene supplement against lipid peroxidation in rats

(2010) Ali A. Alshatwi et al.   NUTRITION RESEARCH

Changes of tomato powder qualities during storage

(2010) Fengxia Liu et al.   POWDER TECHNOLOGY

Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)

(2009) C. Mertz et al.   FOOD CHEMISTRY

Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products

(2008) Giuseppe Muratore et al.   FOOD CHEMISTRY

Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices

(2008) Ingrid Aguiló-Aguayo et al.   JOURNAL OF FOOD ENGINEERING

Ascorbic acid degradation kinetics in tomatoes at different drying conditions

(2007) P.H.M. Marfil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY