Evaluation of Shelf Life and Heat Treatment of Tomato Products
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DOI: 10.17221/1096-cjfs
Abstract: Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and correlated with the sensory… read more here.
Keywords: evaluation shelf; life heat; shelf life; evaluation ... See more keywords
Tomato Processing By-Products Valorisation through Ohmic Heating Approach
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DOI: 10.3390/foods12040818
Abstract: Tomato by-products from processing industries have a higher potential to be reused as a source of bioactive compounds. Reliable national data on tomato by-products and physicochemical characterisation that will inform and find effective planning on… read more here.
Keywords: products valorisation; tomato processing; tomato products; tomato ... See more keywords
Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review
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DOI: 10.3390/molecules26237125
Abstract: Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature… read more here.
Keywords: red tomato; food industry; tomato products; food ... See more keywords
Sustainable Valorization of Tomato By-Products to Obtain Bioactive Compounds: Their Potential in Inflammation and Cancer Management
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27051701
Abstract: Tomato producing and processing industries present undoubted potential for industrial discarded products valorization whether due to the overproduction of fresh tomatoes or to the loss during processing. Although tomato by-products are not yet considered a… read more here.
Keywords: bioactive compounds; sustainable valorization; tomato products; tomato ... See more keywords