Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2505-z
Abstract: In this research, our main idea was to apply thermal processing by nanofluids instead of conventional pasteurization processes, to shorten duration of thermal procedure and improve nutritional contents of fruit juices. Three different variables of… read more here.
Keywords: processing; total soluble; processing nanofluids; thermal processing ... See more keywords
A metabolomic evaluation of the phytochemical composition of tomato juices being used in human clinical trials.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.01.118
Abstract: Juices from the traditional red tomato and a unique tangerine tomato variety are being investigated as health promoting foods in human clinical trials. However, it is unknown how the tangerine and red tomato juices differ… read more here.
Keywords: human clinical; tomato; metabolomic evaluation; clinical trials ... See more keywords