Thermal and non-thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review
(2019)
Journal Article
Jayathunge, K. G., Stratakos, A. C., Delgado-Pando, G., & Koidis, A. (2019). Thermal and non-thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review. Journal of Food Processing and Preservation, 43(3), https://doi.org/10.1111/jfpp.13901
Tomato and tomato-based products play a vital role in human diet due to the presence of bioactive compounds. The conventional heat treatment is designed as a current practice in tomato products industry to ensure food safety but it can lead to undesi... Read More about Thermal and non-thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review.