OBJECTIVE COLOR MEASUREMENTS OF TOMATO PULP (PUREE)

被引：0
|
作者：
MAVIS, JO
GOULD, WA
机构：
来源：
PROCEEDINGS OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE | 1954年 / 64卷 / DEC期
关键词：
D O I：
暂无
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
引用
收藏
页码：379 / 389
页数：11
相关论文
共 50 条
  • [41] HEAT-TRANSFER AND FRICTION COEFFICIENTS FOR TOMATO PUREE
    MATTHYS, EF
    SABERSKY, RH
    INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER, 1988, 31 (09) : 1913 - 1921
  • [42] EFFECTS OF PREPARATION AND MILLING ON CONSISTENCY OF TOMATO JUICE AND PUREE
    CRANDALL, PG
    NELSON, PE
    JOURNAL OF FOOD SCIENCE, 1975, 40 (04) : 710 - 713
  • [43] Glycosylated flavonoids from tomato puree are bioavailable in humans
    Simonetti, P
    Gardana, C
    Riso, P
    Mauri, P
    Pietta, P
    Porrini, M
    NUTRITION RESEARCH, 2005, 25 (08) : 717 - 726
  • [44] EVALUATION OF COLOR IN SWEET POTATO PUREE WITH HUNTER COLOR DIFFERENCE METER
    HOOVER, MW
    MASON, DD
    FOOD TECHNOLOGY, 1961, 15 (06) : 299 - &
  • [45] Effects of Phomopsis peach rot on pulp losses and puree quality
    Li, XY
    Gonzalez, AR
    Fenn, P
    JOURNAL OF FOOD QUALITY, 1996, 19 (02) : 147 - 160
  • [46] Objective Spectrometric Measurement of Keloid Color in the East Asian Population: Pitfalls of Subjective Color Measurements
    Aoki, Masayo
    Akaishi, Satoshi
    Nakao, Junichi
    Dohi, Teruyuki
    Hyakusoku, Hiko
    Ogawa, Rei
    JOURNAL OF NIPPON MEDICAL SCHOOL, 2016, 83 (04) : 142 - 149
  • [47] Relationships between objective measurements and sensory attributes of quality of eight tomato cultivars
    Pagliarini, E
    Ratti, S
    SIXTH INTERNATIONAL ISHS SYMPOSIUM ON THE PROCESSING TOMATO - WORKSHOP ON IRRIGATION AND FERTIGATION OF PROCESSING TOMATO, 1999, (487): : 349 - 352
  • [48] FORMATION OF LOW-METHOXY PECTIN GELS IN TOMATO PUREE
    FEINBERG, B
    FOOD TECHNOLOGY, 1958, 12 (05) : 23 - 23
  • [49] CONTRIBUTIONS OF THE PARTICULATES AND SOLUBLE MATERIALS TO THE VISCOSITY BEHAVIOUR OF TOMATO PUREE
    Abson, Rachael
    Wolf, Bettina
    Hill, Sandra
    Foster, Tim
    GUMS AND STABILISERS FOR THE FOOD INDUSTRY 16, 2012, 335 : 351 - 357
  • [50] TECHNIQUES FOR PREPARING AND HANDLING SPECIMENS FOR COLOR MEASUREMENTS .3. PULP AND PAPER
    HUNTER, RS
    COLOR ENGINEERING, 1967, 5 (01): : 28 - &
12345