Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products

Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products

Item
http://www.wikidata.org/entity/Q58759784
A critical review on the spray drying of fruit extract: effect of additives on physicochemical properties.State of polyphenols in the drying process of fruits and vegetables.Effect of Temperature, Time, and Material Thickness on the Dehydration Process of TomatoA Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables.Effects of processing on the polyphenol and phenolic acid content and antioxidant capacity of semi-dried cherry tomatoes (Lycopersicon esculentum M.).Thin layer drying of tomato slices.Neuro-fuzzy modeling to predict physicochemical and microbiological parameters of partially dried cherry tomato during storage: effects on water activity, temperature and storage time.Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product.
P2860

Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products

Item
http://www.wikidata.org/entity/Q58759784
description
im Dezember 2008 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в грудні 2008
@uk
name
Partial dehydration of cherry ...... tional quality of the products
@en
Partial dehydration of cherry ...... tional quality of the products
@nl
type
label
Partial dehydration of cherry ...... tional quality of the products
@en
Partial dehydration of cherry ...... tional quality of the products
@nl
prefLabel
Partial dehydration of cherry ...... tional quality of the products
@en
Partial dehydration of cherry ...... tional quality of the products
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P50
P577
P356
P1433
P1476
Partial dehydration of cherry ...... tional quality of the products
@en
P2093
P304
P31
P356
10.1016/J.FOODCHEM.2008.05.001
P433
P478
P50
P577