Non-Destructive Quality Assessment of Tomato Paste by Using Portable Mid-Infrared Spectroscopy and Multivariate Analysis.

Aykas, Didem Peren; Rodrigues Borba, Karla; Rodriguez-Saona, Luis E

Aykas, Didem Peren; Rodrigues Borba, Karla; Rodriguez-Saona, Luis E.

Afiliação

Aykas DP; Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA.
Rodrigues Borba K; Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, Aydin 09100, Turkey.
Rodriguez-Saona LE; Department of Food and Nutrition, São Paulo State University, Araraquara 01049-10, Brazil.

Foods ; 9(9)2020 Sep 15.

Article em En | MEDLINE | ID: mdl-32942600

Palavras-chave

Bostwick consistency serum viscosity; FT-IR; PLSR; lycopene; natural tomato soluble solids; quality traits; tomato paste

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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Estados Unidos

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