Development of a nutritional profile predicting tool for fresh and processed tomato‐based products

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|7|1598-1606

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.7, 2015-07, pp. : 1598-1606

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Mediterranean Tomato‐Based Sofrito Sauce Improves Fibroblast Growth Factor 21 (FGF21) Signaling in White Adipose Tissue of Obese ZUCKER Rats

By  

MOLECULAR NUTRITION & FOOD RESEARCH, Vol. 62, Iss. 4, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Nutritional aspects of gluten‐free products

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 12, 2015-09 ,pp. : 2380-2385

John Wiley & Sons Inc

Access to resources Recommend Favorite

HPLC Separation of Cis‐Trans Carotene Isomers in Fresh and Processed Fruits and Vegetables

By  

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 669-672

John Wiley & Sons Inc

Access to resources Recommend Favorite

Development of crosslinked sesame protein and pineapple extract‐based bilayer coatings for shelf‐life extension of fresh‐cut pineapple

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 2, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

NUTRITIONAL PROFILE AND PHYSICOCHEMICAL PROPERTIES OF COMMERCIAL SOYMILK

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 37, Iss. 5, 2013-10 ,pp. : 651-661

John Wiley & Sons Inc

Access to resources Recommend Favorite