The Effect of Delactosed Whey Permeate on Phytochemical Content of Canned Tomatoes.

Authors

Lubna Ahmed, Technological University DublinFollow
Ankit Patras, Technological University Dublin
Ana Belen Martin-Diana, Technological University DublinFollow
Daniel Rico, Technological University DublinFollow
Catherine Barry-Ryan, Technological University DublinFollow

Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Publication Details

Food chemistry, 2012 Oct 15;134(4):2249-56.

Abstract

The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical 26 components of canned Irish plum tomatoes were investigated. Tomatoes were sterilized for 5 27 min (F0) at 120 °C and stored for 6 months. The DWP treatment retained significantly 28 (p

DOI

https://doi.org/10.1016/j.foodchem.2012.04.104

Recommended Citation

Ahmed, L., Patras, A., Martin-Diana, A., Rico, D. and Barry-Ryan, C. The Effect of Delactosed Whey Permeate on Phytochemical Content of Canned Tomatoes.. Food chemistry, 2012 Oct 15;134(4):2249-56. doi: 10.1016/j.foodchem.2012.04.104