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Technological and Chemical Studies on Canned Tomato Product
References:
25
Abstract
In this study the effects of pre-treatments additives (citric acid 2%, NaCl 2%, and CaCl 2 1%), during processing and storage periods on chemical composition, phytochemical compounds, antioxidant activity, total counts (bacteria, yeast and molds) and sensory evaluation of fresh canning tomatoes was investigated.The fresh tomatoes had moisture content (94.1%), pH (4.54), total acidity (0.48%), ash ...
Keywords
Sustainable Development Goals (SDG)
2019
Article
Open Access
2-Y Citation Average
0.788
Language
Country
Technological and Chemical Studies on Canned Tomato Product
References:
25
Abstract
In this study the effects of pre-treatments additives (citric acid 2%, NaCl 2%, and CaCl 2 1%), during processing and storage periods on chemical composition, phytochemical compounds, antioxidant activity, total counts (bacteria, yeast and molds) and sensory evaluation of fresh canning tomatoes was investigated.The fresh tomatoes had moisture content (94.1%), pH (4.54), total acidity (0.48%), ash ...
Keywords
Sustainable Development Goals (SDG)
2019
Article
Open Access
2-Y Citation Average
0.788
Language
Country