Application and Effects of Ohmic-Vacuum Combination Heating on the Quality Factors of Tomato Paste.

Alkanan, Zina T; Altemimi, Ammar B; Al-Hilphy, Asaad R S; Cacciola, Francesco; Ibrahim, Salam A

Alkanan, Zina T; Altemimi, Ammar B; Al-Hilphy, Asaad R S; Cacciola, Francesco; Ibrahim, Salam A.

Afiliación

Alkanan ZT; Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
Altemimi AB; Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
Al-Hilphy ARS; Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
Cacciola F; Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, Via Consolare Valeria, 98125 Messina, Italy.
Ibrahim SA; Food and Nutritional Science Program, North Carolina A & T State University, Greensboro, NC 27411, USA.

Foods ; 10(12)2021 Nov 25.

Article en En | MEDLINE | ID: mdl-34945470

Palabras clave

microbiological stability; ohmic-vacuum combination; phytochemicals; tomato

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Irak Pais de publicación: Suiza

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