Modeling quality changes in tomato paste containing microencapsulated olive leaf extract by accelerated shelf life testing
详细信息 查看全文
- 作者：Mohammad Ganjea ; Seid Mahdi Jafaria ; 1 ; smjafari@gau.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Alinaghi Dustib ; Danial Dehnada ; Morad Amanjanib ; Vahid Ghanbaria
- 关键词：Tomato paste ; Olive leaf extract ; Microencapsulation ; Arrhenius equation ; Storage time ; Color
- 刊名：Food and Bioproducts Processing
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：97
- 期：Complete
- 页码：12-19
- 全文大小：1321 K
文摘
- •
Arrhenius and shelf life equations were used to predict tomato paste color and pH.
- •
The lowest activation energy, Ea was related to un-encapsulated olive leaf extract.
- •
Samples with encapsulated olive leaf extract had the closest Q10 for color and pH.