Acceptability and antioxidant properties of a semi-dried and smoked tomato product

Acceptability and antioxidant properties of a semi-dried and smoked tomato product

Article

Veillet, S. ; Busch, J. ; Savage, G.

Published in: Journal of food, agriculture & environment (JFAE) 7 (2009) : 2, s. 70-75

Saved in:

Language

English

Classification

udkx 664
agrissc Q02 Q04

Subjects/keywords

chemical composition

colour

pH

organoleptic properties

Lycopersicon esculentum

ascorbic acid

antioxidants

citric acid

quality

food processing

drying

fruits

lycopene

organoleptic analysis

taste (sensation)

tomatoes