Enhancing Nutritional Quality and Color Stability of Tomato Juice through Low-Intensity Pulsed Electric Field Treatment
Prakasha R, H. Pandey & Vinay G M · European Journal of Nutrition & Food Safety · 2024
Aims: This study aimed to evaluate the effect of low-intensity pulsed electric field (LIPEF) treatment on the lycopene content, ascorbic acid retention, and color enhancement of juice prepared by using Roma variety tomatoes. Methodology: The tomato slices were kept in the PEF tre...
Open access
Research Article
10.9734/ejnfs/2024/v16i41414