Influence of Carbonic Maceration Pre-treatment on Functional Quality of Dried Tomato Quarters
Influence of Carbonic Maceration Pre-treatment on Functional Quality of Dried Tomato Quarters
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Publisher
New York: Springer US
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Language
English
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Publisher
New York: Springer US
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Scope and Contents
Contents
As a novel pre-treatment, carbonic maceration (CM) was investigated in this study to figure out its effect on functional quality of conventionally dried tomato quarters (60 °C, 1.3 m/s air velocity). Carotenoids, tocopherols, total flavonoid, total phenolic and DPPH radical scavenging potential were determined for dried tomato samples (directly dri...
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Full title
Influence of Carbonic Maceration Pre-treatment on Functional Quality of Dried Tomato Quarters
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TN_cdi_proquest_journals_2410848993
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2410848993
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ISSN
1935-5130
E-ISSN
1935-5149
DOI
10.1007/s11947-018-2145-y
