Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato (Solanum lycopersicum) puree.

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Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato (Solanum lycopersicum) puree.

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2016 nî lūn-bûn

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2016年の論文

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年學術文章

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2016年學術文章

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Effect of reciprocating agitat ...... (Solanum lycopersicum) puree.

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Effect of reciprocating agitation thermal processing

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Effect of reciprocating agitat ...... (Solanum lycopersicum) puree.

@en

Effect of reciprocating agitation thermal processing

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Effect of reciprocating agitat ...... (Solanum lycopersicum) puree.

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Effect of reciprocating agitation thermal processing

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P1476

Effect of reciprocating agitat ...... o (Solanum lycopersicum) puree

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P2093

Anika Singh

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Hosahalli S Ramaswamy

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P2860

The chemistry behind antioxidant capacity assays

Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity.

Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products.

Processing effects on lycopene content and antioxidant activity of tomatoes.

Changes in contents of carotenoids and vitamin E during tomato processing.

Effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing.

Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds

Integration of ResonantAcoustic® mixing into thermal processing of foods: A comparison study against other in-container sterilization technologies

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

P304

2411-2418

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scholarly article

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10.1002/JSFA.8054

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English

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Anubhav Pratap Singh

P577

2016-11-02T00:00:00Z

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27670386

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Anakyemoto/Ntos