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Influence of drying temperature and storage period on the quality of cherry and plum tomato powder

The quality changes of cherry and plum tomatoes dried at different temperatures (60, 65 and 70°C) milled into powder and stored for 8 weeks were assessed in this study. The ascorbic acid and lycopene content of the tomato powders were significantly different with values that ranged from 5.10 to 7.70...

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Detalles Bibliográficos
Autores principales: Obadina, Adewale, Ibrahim, Jumoke, Adekoya, Ifeoluwa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021727/
https://www.ncbi.nlm.nih.gov/pubmed/29983979
http://dx.doi.org/10.1002/fsn3.658

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