with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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Volume 1 (2005)
The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice

Sara Aghajanzadeh Suraki; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad; Abas Rezaei Asl

Volume 15, Issue 2 , May and June 2019, , Pages 297-307

https://doi.org/10.22067/ifstrj.v15i2.74437

Abstract
  Introduction: Tomato consumption is recommended due to its brilliant color, amazing taste, high antioxidants and vitamins content. Pectin methylesterase (PME) is known as a pasteurization index in tomato juice. This enzyme plays important roles in cloud stability, color, viscosity and organoleptic properties ...  Read More