Effect of high pressure (HP) or thermal processing (TP) technologies for colour and lycopene stability of tomato juice during long term high temperature storage.

Lasanthi Renuka Kodikara Gedara Jayathunge, Irene Grant, Mark Linton, Margaret Patterson, Anastasios Koidis

Research output: Contribution to conferencePoster

Original languageEnglish
Publication statusPublished - Dec 2014
Event43rd Annual Food Research Conference - UCD O’Brien Science Centre, Belfield, Dublin, Ireland
Duration: 10 Dec 201411 Dec 2014

Conference

Conference43rd Annual Food Research Conference
CountryIreland
CityDublin
Period10/12/201411/12/2014

Cite this

Jayathunge, L. R. K. G., Grant, I., Linton, M., Patterson, M., & Koidis, A. (2014). Effect of high pressure (HP) or thermal processing (TP) technologies for colour and lycopene stability of tomato juice during long term high temperature storage.. Poster session presented at 43rd Annual Food Research Conference, Dublin, Ireland. http://ifsticonference.ie/