salmorejo
Selected indexed studies
- Validation of Pasteurisation Temperatures for a Tomato-Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. (Foods, 2023) [PMID:37569107]
- Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo. (Foods, 2024) [PMID:38275716]
- Factors Limiting Shelf Life of a Tomato-Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles. (Foods, 2023) [PMID:37893775]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Validation of Pasteurisation Temperatures for a Tomato-Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. (2023) pubmed
- Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo. (2024) pubmed
- Factors Limiting Shelf Life of a Tomato-Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles. (2023) pubmed
- Preliminary Investigation on the Physicochemical and Functional Properties of Commercial Salmorejo Found in Spanish Supermarkets. (2021) pubmed
- Survival and High-Hydrostatic Pressure Inactivation of Foodborne Pathogens in Salmorejo, a Traditional Ready-to-Eat Food. (2015) pubmed
- Assessment of tomato-based thick fluid diet for patients with dysphagia using a simple and cheap test. (2021) pubmed
- [Bases for standardization and nutritional assessment of salmorejo cordobés: Research about salmorejo in catering establishments of Cordoba]. (2016) pubmed
- Screening for the presence of patulin in molded fresh produce and evaluation of its stability in the production of tomato products. (2014) pubmed