The aim of this study was to analyze effect cherry tomato paste for nitrite replacement on loin ham. Loin hams were prepared with at three levels curing solutions (control: NPS 1.2%, salt 1.2% and 1%, 3%, 5%). pH tended decrease as the amount increased. lightness decreased a significant difference increased (p<0.05). Yellowness chroma increase in paste, while redness hue angle treatment 3% t...

The amounts of three flavonoids, quercetin, kaempferol, and myricetin, in tomatoes (Solanum lycopersicum L.) and tomato-based products produced in Turkey has been determined by reversed phase high-performance liquid chromatography (RPHPLC) with UV detection. The HPLC profiles of five types of tomato, one commercial composite tomato juice, and three types of tomato paste, were obtained after aci...

The enterococcal bacteriocin (enterocin) AS-48 is a broad-spectrum cyclic peptide. Enterocin AS-48 was tested against Bacillus coagulans in three vegetable canned foods: tomato paste (pH 4.64), syrup from canned peaches (pH 3.97), and juice from canned pineapple (pH 3.65). When vegetative cells of B. coagulans CECT (Spanish Type Culture Collection) 12 were inoculated in tomato paste supplemente...

Supercritical CO2 extraction of carotenoids from tomato industrial wastes (mixture of skins and seeds) was carried out in a flow apparatus at the temperature of 60 oC and the pressure of 300 bar. The effect of the moisture content (4.6, 23 and 58%), particle size (0.15, 0.35 and 0.72 mm) and solvent flow-rate was studied. The carotenoids recovery (mass of extracted compounds by supercritical CO...

Concentrating tomato juice to paste during the tomato season allows for preservation and long-term storage, but subsequent dilution for formulation of value-added products is known to result in a loss of consistency. To understand the reasons for this, samples of unconcentrated juice, processing intermediates, and concentrated paste were collected from an industrial processing plant during norm...

Evaluation of Energy Indices and Environmental Impacts Tomato Agroecosystems Paste in Kermanshah Region, using a Life Cycle Approach

A method based on solid phase extraction followed by derivatization and gas chromatography-mass spectrometry analysis was validated for the determination of bisphenol A (BPA) in canned food products. This method was used to analyze 78 canned food products for BPA. Concentrations of BPA in canned food products differed considerably among food types, but all were below the specific migration limi...

tomato production, growing nearly 40 percent of world supply. The majority of fruit is processed into concentrated paste, but an increasing percentage is being used for products utilizing peeled fruit, either whole or diced. Important fruit quality attributes for paste production are soluble solids content (SS) and color of the blended product. Uniformity of color is more important for peeled f...

Dried carrot pomace (DCP) may be used as a thickening, coloring agent and also a carotenoid-fiber enriched component in food products formulations. The main objective of this study to investigate the effect of DCP from juice industries waste material on the physicochemical, rheological, nutritional properties of ketchup by partial replacement (0.7-3.5%) of tomato paste and the carboxy methyl ce...