Document Detail


Characterization of the red layer and pericarp of processing tomato using magnetic resonance imaging.
MedLine Citation:
PMID:  23278593     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: Peelability of tomatoes affects the quality of value-added whole peel and diced tomato products. The properties of the pericarp of tomato are directly related to the peelability of tomatoes. MRI provided a fast and nondestructive method to characterize the properties of tomato pericarp. The result of this work gives insight into the correlation between tomato pericarp characteristics and peelability.
Authors:
Lu Zhang; Diane M Barrett; Michael J McCarthy
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Publication Detail:
Type:  Journal Article     Date:  2012-12-20
Journal Detail:
Title:  Journal of food science     Volume:  78     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-01-10     Completed Date:  2013-06-27     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E50-5     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
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MeSH Terms
Descriptor/Qualifier:
Evaluation Studies as Topic
Food Handling / methods*
Food Technology
Image Processing, Computer-Assisted
Lycopersicon esculentum / chemistry*
Magnetic Resonance Imaging / methods*
Principal Component Analysis

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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