Nutritional Quality and Shelf Life of Processed Tomato Juice and Paste Using Rosmarinus officinalis Essential Oil Combined with Low Heat Treatment in Challenged Conditions with Bacillus cereus Spores
C. Imani Sibomana, S. L. Sado Kamdem, G. Mushagalusa Nachigera & J. J. Essia Ngang · Journal of Advances in Microbiology · 2020
Aims: This experiment was done to investigate the effect of adding Rosmarinus officinalis essential oil (REO) in tomato juice and paste during processing in condition of reduced thermal treatment on nutritional qualities and evaluate their postharvest shelf life under Bacillus ce...
Open access
Research Article
10.9734/jamb/2019/v19i330195