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Journal articles on the topic 'Tomato ketchup'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Roshchinа, E. V., and T. V. Vasiuta. "RATING OF THE COMPETITIVENESS OF KETCHUPS SALES IN REPUBLIC OF BELARUS." Food Industry: Science and Technology 14, no. 1(51) (2020): 69–78. http://dx.doi.org/10.47612/2073-4794-2021-14-1(51)-69-78.

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The assessment of the competitive advantage is based on the essence of value, which is the source of obtaining an advantage and dependents on its content, the scale of distribution and other conditions. In this case, the use of indicators is the most important condition and understandable for the consumer, because these indicators are the subject of any competition. The analysis of the competitiveness shows that most of the proposed methods are based on the use of various financial coefficients for analyzing the activities of enterprises, the competitiveness of certain types of products. The d

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Seveline, Seveline. "PENAMBAHAN BUBUR LABU KUNING TERHADAP PREFERENSI SAUS TOMAT-LABU KUNING." AGROINTEK 11, no. 1 (2017): 9. http://dx.doi.org/10.21107/agrointek.v11i1.2938.

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<span class="fontstyle0">Tomato ketchup is a product favored by the people of Indonesia. The use of pumpkin as filler<br />substance in the production of tomato ketchup is performed as an alternative to conventional<br />tomato ketchup filler substance. This study aims to determine the right balance between the<br />tomato puree and pumpkin puree to produce a tomato ketchup that can be accepted by<br />consumers, without addition of coloring agents and other food additives. The results showed<br />that the quantity of tomato puree and pumpkin puree in propor

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WANG, Jingjing, Wei XIONG, and Dan ZHANG. "Potential Analysis of Tomato Paste Export from Xinjiang to Kazakhstan." Theory and Practice of Social Science 1, no. 2 (2019): 1–8. http://dx.doi.org/10.6914/tpss.201912_1(2).0001.

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Ketchup is the most important agricultural product exported by Xinjiang in China, and the main market is in Kazakhstan. Exploring the export potential of Xinjiang Xinjiang to Kazakhstan ketchup will help enterprises to formulate scientific and rational export strategies and effectively promote the healthy development of agricultural trade for the government. for reference. Based on the export data of Xinjiang tomato to Kazakhstan in 2009-2017, this paper uses three exponential smoothing methods to predict the export potential of Xinjiang Xinjiang to tomato ketchup, and analyzes the development

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Valencia, C., M. C. Sanchez, A. Ciruelos, and C. Gallegos. "Influence of Tomato Paste Processing on the Linear Viscoelasticity of Tomato Ketchup." Food Science and Technology International 10, no. 2 (2004): 95–100. http://dx.doi.org/10.1177/1082013204043880.

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Tomato paste is used as an ingredient for the manufacture of tomato ketchup. This paper deals with the influence that some tomato paste processing variables (finisher screen opening and breaking temperature) and tomato variety exert on the linear viscoelastic properties of tomato ketchup. Two tomato varieties (H-282 and H-282F) were used. H-282 is a commercial variety whilst H-282F is a variety with a lower content in polygalacturonase (PG). Dynamic viscoelastic tests and particle size distribution measurements were carried out. Viscoelastic properties of tomato ketchup were mainly related to

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5

Miljkovic, Vojkan, Milica Nesic, Ivana Gajic, Maja Urosevic, Jelena Mrmosanin, and Milena Miljkovic. "Determination of content and antioxidant capacity of natural food colors E160a and E160d in ketchup." Facta universitatis - series: Physics, Chemistry and Technology 19, no. 2 (2021): 91–98. http://dx.doi.org/10.2298/fupct2102091m.

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After potato, tomato (Solanum lycopersicum) is the world?s second-largest vegetable crop. More than 80% of tomato consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces, paste, pur?e. Samples of mild ketchup from two different manufacturers (A and B) were selected for the analysis of the content of natural food colors E160a and E160d. Using a UV-Vis spectrophotometric method and Lambert-Beer law, a system of two linear equations with two unknowns was set up, which was used to determine the concentrations of colors E160a and E160d. The antioxidant capa

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Kumbár, Vojtěch, Sylvie Ondrušíková, and Šárka Nedomová. "Rheological properties of tomato ketchup." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 730–34. http://dx.doi.org/10.5219/1161.

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The objective of this paper was to determine the rheological properties especially shear stress and apparent viscosity vs. shear strain rate, and density of commercially available but also homemade tomato ketchup. The effect of tomato content of density and apparent viscosity of tomato ketchup was also described. Shear stress and apparent viscosity were observed in shear strain rates range from 0.1 s-1 up to 68 s-1. All measurements were carried out at a constant temperature of 22 °C. Experimental results were modeled using a power-law (also known as Ostwald-de Waele) model (R2 ranged from 0.9

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B.N. Jadhav, G. Immanuel, and A. Chattree. "Overall Migration and Quality Evaluation of Tomato Ketchup and Guava Jelly Packed in Biodegradable Films during Storage." Ecology, Environment and Conservation 29, no. 02 (2023): 711–17. http://dx.doi.org/10.53550/eec.2023.v29i02.027.

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This study focuses on the effect of factors like the nature of the food, the type, time, and temperature of contact on overall migration (OM) from packaging material to food. The OM from the biodegradable film in contact with food products such as tomato ketchup and guava Jelly were investigated for six months using simulant ‘B’ as per IS 9845:1988. Under the room temperature storage condition for six months, the selected food products were checked for quality and stability. The maximum OM during the migration study was 4.24 mg/dm2 for tomato ketchup and 3.48 mg/dm2 for guava jelly, both of wh

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8

Heriyanto, Stefanny, and Andreas Romulo. "Tomato Pomace Ketchup: Physicochemical, Microbiological, and Sensory Characteristics." Food Processing: Techniques and Technology 53, no. 4 (2023): 766–74. http://dx.doi.org/10.21603/2074-9414-2023-4-2477.

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Tomato (Solanum lycopersicum L.) is one of the most important crops that is extensively used in the food processing industry. During tomato processing, abundant by-products such as skins, pulps, seeds, and waste are generated and cause environmental burdens. To solve this problem, tomato pomace was subsequently used as a material for making tomato sauce. However, it is essential that the production of tomato ketchup meets the required standards. Therefore, it is important to analyze the physicochemical and sensory characteristics of the product. We aimed to study the effect of corn starch addi

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Stepanova, G. S., and A. R. Nurgalieva. "DEVELOPMENT OF KETCHUPS RECIPES WITH TILT VISCOSITY." Innovations and Food Safety, no. 3 (September 28, 2018): 70–74. http://dx.doi.org/10.31677/2311-0651-2018-0-3-70-74.

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The article provides a comparative assessment of the requirements for the quality of ketchup in Russia and the United States. Differences in requirements relate to many indicators, including consistency. It is shown that the viscosity of ketchups is achieved in two ways: by the introduction of a certain amount of thickeners, or the development of recipes based on a special tomato paste made using the Hot Break technology. The task of the study was to determine the viscous characteristics of ketchups of different names, to select equipment for determining the viscosity of products in the factor

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Soukupová, V., H. Čížková, and M. Voldřich. "Evaluation of ketchup authenticity – chemical changes of markers during production and distribution." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S349—S352. http://dx.doi.org/10.17221/10699-cjfs.

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The set of 12 samples of ketchups with the known NTSS content varying from 4 to 12% was analyzed, the NTSS content was correlated with the content of individual chemical markers (lycopene, β-carotene, pyrrolid-5-one-2-carboxylic acid (PCA, pyroglutamic acid), glucose, fructose, sucrose, citric and malic acid, Na<sup>+</sup>, K<sup>+</sup>, Ca<sup>2+</sup>, Mg<sup>2+</sup>, formol number). The effect of processing and storage conditions to the PCA and lycopene content was followed. NTSS correlates well with K<sup>+</sup>, Mg<sup>

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BJORKROTH, K. JOHANNA, and HANNU J. KORKEALA. "Lactobacillus fructivorans Spoilage of Tomato Ketchup." Journal of Food Protection 60, no. 5 (1997): 505–9. http://dx.doi.org/10.4315/0362-028x-60.5.505.

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Spoilage characterized by bulging as a result of gas formation in bottled ketchup was studied, Samples produced microbial growth on MRS and Rogosa selective Lactobacillus agar. Seventy randomly selected isolates typed by using restriction endonuclease (ClaI, EcoRI, HindIII) analysis were found to have identical DNA fragment patterns in gel electrophoresis. The strain was identified as Lactobacillus fructivorans using morphological, physiological and biochemical characteristics, combined with the information obtained from ribotyping. Factors affecting growth and survival of this L. fructivorans

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Panovská, Z., P. Štern, A. Váchová, D. Lukešová, and J. Pokorný. "Textural and flavour characteristics of commercial tomato ketchups." Czech Journal of Food Sciences 27, No. 3 (2009): 165–70. http://dx.doi.org/10.17221/220/2008-cjfs.

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A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of both textural and flavour characteristics. A great variance was observed of all characteristics in all sample variables. About a third of plots between two variables were significantly related in the case of two rheological attributes and two sensory attributes, and in that of combinations between rheological and a sensory attributes. Similarly as in the case of lipid dispersions, the sensory texture acceptability was significantly related

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Le Thanh-Blicharz, Joanna, Jacek Lewandowicz, Patrycja Jankowska, et al. "Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties." Applied Sciences 13, no. 20 (2023): 11270. http://dx.doi.org/10.3390/app132011270.

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Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, they are recognized as plant foods of high nutritional value. The aim of the work was to estimate the applicability of pulse flour as a texture-forming agent for ketchup. A comprehensive assessment of the quality of ketchup was made, both in terms of sensory properties and instrumentally analyzed phys

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Rajchl, A., H. Čížková, M. Voldřich, M. Jirušková, and R. Ševčík. "Evaluation of Shelf Life and Heat Treatment of Tomato Products." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S130—S133. http://dx.doi.org/10.17221/1096-cjfs.

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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 evaluation, the markers were: furosine, 2-furaldehyde, 5-hydroxymethyl-2-furaldehyde (HMF) and colour (expressed as: <I>L, a*, b*, a*/b*</I> and &Delta;<I>E</I>). The suitability of selected markers for the assessment of temperature impact on tomato products was evaluated. The correlation matrix for the followed markers of the tomato puree and ket

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Anatolyevna Pogorelova, Natalia, and Natalya Anatolyevna Sarnitskaya. "Polysaccharides as food system stabilizers." BIO Web of Conferences 83 (2024): 01009. http://dx.doi.org/10.1051/bioconf/20248301009.

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From the point of view of the modern healthy nutrition concept, dietary fiber (DF) occupies a leading position among functional ingredients. Expanding the range of food products with the help of DF can strengthen public health and human immune response. Insoluble natural polysaccharides (which make up the main group of polysaccharides) serve as an alternative to surfactants as stabilizers for food emulsions. The quality of ready-to-use food products such as ketchups and mayonnaises deteriorates during long-term refrigeration due to changes in physical and chemical properties. The present resea

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Ghulam Husnain, Fraz Ahmad, Fatima Afzal Khan, et al. "Assessment of Heavy Metals and Microbial Load in Tomato Ketchup Used in Local Market of Southern Punjab." Indus Journal of Bioscience Research 3, no. 4 (2025): 658–88. https://doi.org/10.70749/ijbr.v3i4.1110.

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Tomatoes are globally renowned as one of the most widely cultivated agricultural commodities, indispensable staples in people's everyday diet. Tomato ketchup is susceptible to several types of microbiological contamination that could potentially pose a risk to the product purity. So, the main purpose of this study is to evaluate the presence of heavy metals and microbial containments in locally available ready to eat tomato ketchup in Multan. Results indicated that while levels of heavy metals such as lead and cadmium in some samples were near or exceeded permissible limits, unlikely can cause

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17

STOFOROS, N. IKOLAOS G., and D. AVID S. REID. "Factors Influencing Serum Separation of Tomato Ketchup." Journal of Food Science 57, no. 3 (1992): 707–13. http://dx.doi.org/10.1111/j.1365-2621.1992.tb08078.x.

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18

Kirpichenkova, Ekaterina V., Alexey A. Korolev, Gennadii G. Onishchenko, et al. "Study of consumption frequency of the main sources of lycopene and its quantification in students’ diet." I.P. Pavlov Russian Medical Biological Herald 26, no. 4 (2018): 474–83. http://dx.doi.org/10.23888/pavlovj2018264474-483.

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Aim. Comparative characteristics of the level of alimentary admission of lycopene and analysis of the frequency of inclusion of the main sources of lycopene in the diet of students of different age and sex. Materials and methods. To study the frequency of inclusion in the diet of food sources of lycopene and its quantitative assessment, specially designed questionnaires were used, in which products with a significant content of lycopene were included. Results. Comparative analysis of the levels of lycopene did not reveal significant differences between the percentages of men and wo

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Korolev, Aleksei, Ekaterina Kirpichenkova, Elena Nikitenko, Elena Denisova, and Elena Fanda. "Lycopene Quantity and Sources in the Diet of Healthy Young People." Current Developments in Nutrition 4, Supplement_2 (2020): 117. http://dx.doi.org/10.1093/cdn/nzaa041_021.

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Abstract Objectives Lycopene is a major dietary non-vitamin carotenoid, which has a high number of conjugated dienes, and known as a powerful antioxidant and radical scavenger. The present study was designed to assess the level of lycopene intake and to describe which food sources contribute the most to intake. Methods Lycopene's level and its main food sources were assessed using the 24-hour reсall method. Periodicity of intake food sources were assessed using a specialized Food Frequency Questionnaire applying the carotenoids database from the USDA. A survey was conducted among 122 students

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Soares, Nathalia da Costa Pereira, Monique de Barros Elias, Clara Lima Machado, Bruno Boquimpani Trindade, Radovan Borojevic, and Anderson Junger Teodoro. "Comparative Analysis of Lycopene Content from Different Tomato-Based Food Products on the Cellular Activity of Prostate Cancer Cell Lines." Foods 8, no. 6 (2019): 201. http://dx.doi.org/10.3390/foods8060201.

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Lycopene is more bioavailable in processed tomato products than in raw tomatoes, since arrangement of cis-isomers of lycopene during food processing and storage may increase its biological activity. The aim of the study is evaluate the influence of lycopene content from different tomato-based food products (extract, paste, ketchup and sauce) on cell proliferation, cell cycle, and rate of apoptosis of human prostate cancer cell lines. DU-145 and PC-3 cell lines were treated with lycopene content from different tomato-based food products (500–5000 μg/mL) for 96 h. The data showed a decrease in c

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Syaifuddin, Mohammad, Arseto Yekti Bagastyo, and Isni Arliyani. "WASTEWATER TREATMENT USING ELECTROCOAGULATION FOR TOMATO KETCHUP INDUSTRY." Jurnal Purifikasi 22, no. 2 (2023): 93–100. http://dx.doi.org/10.12962/j25983806.v22.i2.454.

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One of the most dangerous food industry wastes is the liquid resulting from the production of tomato sauce, which contains many organic substances and suspended solids. Electrocoagulation, a method for processing tomato sauce liquid waste, is environmentally friendly, easy to use, and saves land. Many people use plate-shaped electrodes for electrocoagulation, but cylindrical electrodes usually have lower power consumption during the process. By considering ideal conditions, this research aims to determine the ideal use of differences in current strength, pH and anode material. In addition, the

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Yu, Chenxu, and Sundaram Gunasekaran. "Correlation of Dynamic and Steady Flow Viscosities of Food Materials." Applied Rheology 11, no. 3 (2001): 134–40. http://dx.doi.org/10.1515/arh-2001-0008.

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AbstractEight commercial foods representing a wide range of viscosities (i.e. honey, condensed milk, mayonnaise, tomato ketchup, cream cheese, yogurt, process and Mozzarella cheeses) were investigated. Their steady shear viscosity and dynamic complex viscosity were determined by rheological measurements at two temperatures using a Bohlin-CVO rheometer. Based on experimental data, shear rate dependence of steady flow apparent viscosity and frequency dependence of dynamic viscosity was established and compared. It was determined that for condensed milk, tomato ketchup and mayonnaise, a modified

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Chung, Hai-Jung. "Physicochemical Properties and Antioxidant Activity of Commercial Tomato Ketchup." Journal of The Korean Society of Food Culture 30, no. 6 (2015): 790–96. http://dx.doi.org/10.7318/kjfc/2015.30.6.790.

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Syaifuddin, M., and A. Y. Bagastyo. "Removal of COD and TSS from tomato ketchup industrial wastewater using cylindrical electrocoagulation method." IOP Conference Series: Earth and Environmental Science 1095, no. 1 (2022): 012035. http://dx.doi.org/10.1088/1755-1315/1095/1/012035.

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Abstract Tomato ketchup industrial sector is associated with various environmental problems including high concentration wastewater containing organic pollutant and suspended solid. While the industry always considers from an economic point of view, electrocoagulation can be the best alternative of treat wastewater which has the advantage easy in operation, minimum space requirements, low volumes of sludge produced, and can be used in high concentration wastewater. This paper investigated the effect of pH and current electricity on performance of removal of COD and TSS in tomato ketchup wastew

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Basika, Elisa, Julia Kigozi, and Guston Tumuhimbise. "Optimization of the Process for Production of Enriched Ketchup." Journal of Food Studies 10, no. 1 (2021): 1. http://dx.doi.org/10.5296/jfs.v10i1.18567.

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Post-harvest losses of fruits and vegetables in Uganda are estimated at 30% which is approximately 4 billion shillings lost annually. This is due to limited knowledge on value addition and preservation technologies being unaffordable. This study sought to add value to fruits and vegetables with a focus on mangoes, tomatoes, and carrots produced locally. The study determined the effect of processing conditions and addition of fruits and vegetables on the physico-chemical and sensory properties of tomato ketchup. Tomatoes were replaced with mangoes in increments of 10% up to 50% while keeping ca

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Kumar, Vishal, Lalit Kumar, Kapil Kumar, S. K. Goyal, Amit Kumar, and Garima Jain. "Physico-chemical and quality evaluation of tomato ketchup during storage." South Asian Journal of Food Technology and Environment 01, no. 3and4 (2015): 250–55. http://dx.doi.org/10.46370/sajfte.2015.v01i03and04.07.

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27

Eaton, Thomas Dylan. "The Imaginary Martial Theatre of Shuji Terayama's Emperor Tomato Ketchup." Afterall: A Journal of Art, Context and Enquiry 22 (October 2009): 90–97. http://dx.doi.org/10.1086/aft.22.20711768.

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Kumar, Krishan, and Aradhita Barman Ray. "Development and shelf-life evaluation of tomato-mushroom mixed ketchup." Journal of Food Science and Technology 53, no. 5 (2016): 2236–43. http://dx.doi.org/10.1007/s13197-016-2179-y.

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Belović, Miona, Aleksandra Torbica, Ivana Pajić Lijaković, Jelena Tomić, Ivana Lončarević, and Jovana Petrović. "Tomato pomace powder as a raw material for ketchup production." Food Bioscience 26 (December 2018): 193–99. http://dx.doi.org/10.1016/j.fbio.2018.10.013.

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Wang, Yong, Ping Sun, He Li, Benu P. Adhikari, and Dong Li. "Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products." International Journal of Analytical Chemistry 2018 (2018): 1–12. http://dx.doi.org/10.1155/2018/5081938.

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This study investigated the effects of high shear and high pressure homogenization on the rheological properties (steady shear viscosity, storage and loss modulus, and deformation) and homogeneity in tomato fiber suspensions. The tomato fiber suspensions at different concentrations (0.1%–1%, w/w) were subjected to high shear and high pressure homogenization and the morphology (distribution of fiber particles), rheological properties, and color parameters of the homogenized suspensions were measured. The homogenized suspensions were significantly more uniform compared to unhomogenized suspensio

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Safari, R., R. Valizadeh, F. Efteljaro Shahroudi, A. Tahmasebi, and J. Bayat. "Effects of dried and ensiled tomato pomace on dry matter intake, milk yield and composition of dairy cows in Iran." Proceedings of the British Society of Animal Science 2007 (April 2007): 191. http://dx.doi.org/10.1017/s1752756200020949.

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In Khorasan province of Iran about 1 million tonnes of tomatoes are grown annually. They are either directly sold to the customers as vegetable (200,000 tonnes) or further processed to products such as paste, ketchup, sauces etc. After the juice is extracted from fresh tomatoes, a residue primarily consisting of water, tomato seeds and peels is left. Tomato processing residues which is called tomato pulp accounts about one fifth of fresh weight or 160,000 tonnes in the area (ministry of Jahad-Agriculture, 2004). Fresh tomato pulp becomes sour and mould rapidly because it is traditionally proce

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Hadiani, Mohammad Rasoul, Roqieh Farhangi, Homeira Soleimani, Hossein Rastegar, and Abdol Majid Cheraghali. "Evaluation of heavy metals contamination in Iranian foodstuffs: canned tomato paste and tomato sauce (ketchup)." Food Additives & Contaminants: Part B 7, no. 1 (2013): 74–78. http://dx.doi.org/10.1080/19393210.2013.848384.

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Prakash, Anand, S. H. Prabhudev, M. R. Vijayalakshmi, Maya Prakash, and Revathy Baskaran. "Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato." Journal of Food Science and Technology 53, no. 8 (2016): 3175–85. http://dx.doi.org/10.1007/s13197-016-2291-z.

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Andersson, Karin, Thomas Ohlsson, and Pär Olsson. "Screening life cycle assessment (LCA) of tomato ketchup: a case study." Journal of Cleaner Production 6, no. 3-4 (1998): 277–88. http://dx.doi.org/10.1016/s0959-6526(98)00027-4.

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Thakur, Nitika, Monika Thakur, Gaurav Thakur, and Sohan Lal. "Increased Shelf Life and Safety of Ketchup Prepared from Organically Raised Tomato (cv. Solan Lalima)." Journal of Pure and Applied Microbiology 12, no. 3 (2018): 1351–54. http://dx.doi.org/10.22207/jpam.12.3.37.

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Rao, A. Venket. "Processed Tomato Products as a Source of Dietary Lycopene: Bioavailability and Antioxidant Properties." Canadian Journal of Dietetic Practice and Research 65, no. 4 (2004): 161–65. http://dx.doi.org/10.3148/65.4.2004.161.

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Oxidative stress is one of the major contributors to increased risk of chronic diseases. A diet rich in tomatoes and tomato products containing lycopene, a carotenoid antioxidant, has been found to protect against these chronic diseases by mitigating oxidative damage. The study aim was to evaluate the effects of a long-term tomato-rich diet, consisting of various processed tomato products, on bioavailability and antioxidant properties of lycopene. Seventeen healthy human subjects (ten men, seven non-pregnant women) participated in the study. Following a two-week washout period during which sub

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Anisuzzaman, S. M., Collin G. Joseph, Janice L. H. Nga, and Fatin Nadiah Ismail. "Effect of Carrier Agents and Operational Parameters on the Physical Quality of Spray-Dried Tomato Powder: A Review." ASEAN Journal of Chemical Engineering 22, no. 2 (2022): 228. http://dx.doi.org/10.22146/ajche.71487.

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Tomatoes are one of the most frequently consumed crops in the world, and they can be cultivated all year using present production methods. Tomatoes are produced for either manufacturing tomato paste, tomato pulp, tomato sauce, and ketchup or consumed as fresh fruit. However, excessive moisture levels in tomatoes generally result in increased water activity that promotes quality degradation and increases enzymatic activity, which leads to microbial growth. Therefore, the spray drying method is used to produce dried food powder, which may reduce postharvest losses while adding value to the raw p

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FARAHNAKY, A., A. ABBASI, J. JAMALIAN, and G. MESBAHI. "THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP." Journal of Texture Studies 39, no. 2 (2008): 169–82. http://dx.doi.org/10.1111/j.1745-4603.2008.00136.x.

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Nikolaev, Dmitriy Vladimirovich, Svetlana Evgenyevna Bozhkova, Diana Sergeevna Andryushchenko, et al. "The effectiveness of the technology boiled sausage products with tomato ingredients." Agrarian Scientific Journal, no. 3 (March 29, 2021): 58–61. http://dx.doi.org/10.28983/asj.y2021i3pp58-61.

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The article presents experimental materials on the development and optimization of the recipe for cooked sausages, in particular, boiled sausages. For the research, three samples of minced meat were made: the first with ketchup, the second with tomato paste, and the third with fresh tomato juice. A comprehensive organoleptic evaluation of the obtained samples of boiled sausage products was carried out. As a result of the research, the technology and formulation of new sausage products with the addition of tomato ingredient were developed. An increase in the content of lycopene in finished prod

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He Li, Xinjie Liu, Lin Yang, Dawei Chen, and Haibin Cui. "THE EFFECTS OF ADDING SOYBEAN FIBER ON THE QUALITY OF TOMATO KETCHUP." Acta Horticulturae, no. 971 (January 2013): 211–16. http://dx.doi.org/10.17660/actahortic.2013.971.25.

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STOFOROS, NIKOLAOS G., and DAVID S. REID. "A Test for Evaluation of the Serum Separation Potential of Tomato Ketchup." Journal of Food Science 55, no. 6 (1990): 1626–29. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03586.x.

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Rajchl, Aleš, Michal Voldřich, Helena Čížková, et al. "Stability of nutritionally important compounds and shelf life prediction of tomato ketchup." Journal of Food Engineering 99, no. 4 (2010): 465–70. http://dx.doi.org/10.1016/j.jfoodeng.2010.01.035.

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Andersson, K., and T. Ohlsson. "Including Environmental Aspects in Production Development: A Case Study of Tomato Ketchup." LWT - Food Science and Technology 32, no. 3 (1999): 134–41. http://dx.doi.org/10.1006/fstl.1998.0513.

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Tiwari, Jagesh Kumar, Tusar K. Behera, Nagendra Rai, Suresh Reddy Yerasu, Manish K. Singh, and Prabhakar Mohan Singh. "Tomato breeding for processing in India: Current status and prospects." Vegetable Science 49, no. 02 (2021): 123–32. http://dx.doi.org/10.61180/vegsci.2022.v49.i2.01.

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Tomato is an important vegetable crop in the world for both fresh consumption and making processing products such as ketchup, sauce, paste etc. Tomato is rich source of nutrients and possesses health beneficial compounds.India is the second largest producer of tomato (20.57 mt) after China. In our country, most of tomatoes are consumed as fresh for vegetable purpose, and hardly <1% is only processed for making processed products compared to the developed countries like Italy (64.02%), Spain (39.41%) and USA (10.34%). Hence, there is a need of suitable varieties for processing purpose for ye

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Silaste, Marja-Leena, Georg Alfthan, Antti Aro, Y. Antero Kesäniemi, and Sohvi Hörkkö. "Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation." British Journal of Nutrition 98, no. 6 (2007): 1251–58. http://dx.doi.org/10.1017/s0007114507787445.

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High dietary intakes of tomato products are often associated with a reduced risk of CVD, but the atheroprotective mechanisms have not been established. This study was conducted to investigate the effects of increased dietary intake of tomato products on plasma lipids and LDL oxidation. The diet intervention included a baseline period, a 3-week low tomato diet (no tomato products allowed) and a 3-week high tomato diet (400 ml tomato juice and 30 mg tomato ketchup daily). Twenty-one healthy study subjects participated in the study. Total cholesterol concentration was reduced by 5·9 (sd10) % (P =

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Javed, Muhammad Sameem, Adnan Amjad, Faiz-ul-Hassan Shah, et al. "Probing the physicochemical characteristics of carrot sauce during storage." PLOS ONE 17, no. 11 (2022): e0273857. http://dx.doi.org/10.1371/journal.pone.0273857.

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Globally, the prevalence of vit-A deficiency disorders i.e., xerophthalmia and nyctalopia is increasing especially in teenagers due to lifestyle shifts and undernutrition. This research was designed to develop carrot-supplemented tomato sauce to overcome vit-A deficiency and its related disorders. The carrot sauce was formulated with the addition of 50, 60, and 70% carrot pulp in tomato paste. The prepared sauce samples were tested for physical and biochemical changes in beta carotene (BC), lycopene, viscosity, pH, total soluble solids, titratable acidity, total plate count, and sensory parame

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T. V Chavda and Naveen Kumar. "Drying of Tomato Using a Solar Dryer with LPG Backup." Journal of Agricultural Engineering (India) 46, no. 1 (2009): 56–59. http://dx.doi.org/10.52151/jae2009461.1366.

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Tomato constitutes an integral part of the human diet worldwide. Although, tomato is commonly consumed fresh, over 80% of tomato consumption comes from processed products such as tomato juice, paste, puree. ketchup and sauce. The dried tomatoes are used for decorating some food dishes in stared hotels, in preparing some specific items like pasta, dal and vegetables. An indirect, forced convection solar cabinet dryer with LPG back up was tested for tomato drying by Sardar Pate1 Renewable Energy Research Institute (SPRERI). A 60 m2 packed bed solar collector was used to capture solar radiation f

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Charishma, Ch, Y. Prabhavathi, and N. T. Krishna Kishore. "A study on various tomato based products preferred by horeca sector in South India." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 17, no. 2 (2021): 486–94. http://dx.doi.org/10.15740/has/ijas/17.2/486-494.

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Urbanization, rising income levels, technology penetration, changing life styles are some of the driving forces for the growth of food service industry especially the HoReCa segment in India. Westernization of food consumption patterns has demanded for wide variety of processed foods. Among several food products, the usage of tomato in fresh form is very known by Indian households while an increased application of tomato based products in various culinary applications has become prominent. The present study focus on various tomato based products, brands preferred by HoReCa sector in their culi

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Kim, Ji Hyun, Jeonghee Lee, Il Ju Choi, et al. "Dietary Carotenoids Intake and the Risk of Gastric Cancer: A Case—Control Study in Korea." Nutrients 10, no. 8 (2018): 1031. http://dx.doi.org/10.3390/nu10081031.

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Although the incidence of gastric cancer (GC) has declined, it remains the second most common cancer in Korea. As a class of phytochemicals, carotenoids are fat-soluble pigments that are abundant in fruits and vegetables and have health-promoting properties, including cancer prevention effects. This case-control study investigated the effects of total dietary carotenoids, dietary carotenoid subclasses (α-carotene, β-carotene, β-cryptoxanthin, lutein/zeaxanthin, and lycopene), and foods contributing to the dietary intake of each carotenoid on the risk of GC. Four hundred and fifteen cases and 8

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ROUSSIS, Ioannis, Ioanna KAKABOUKI, Panteleimon STAVROPOULOS, et al. "Carbon Footprint Analysis of Processing Tomato Cultivation in Greece." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture 80, no. 2 (2023): 76–79. http://dx.doi.org/10.15835/buasvmcn-hort:2023.0021.

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Agriculture contributes to global warming through the emissions of greenhouse gasses (GHGs). As one of the most important horticultural crops, tomato (Lycopersicon esculentum Mill.) is of great economic importance. Approximately 80% of the tomatoes grown around the world are processed into sauces, juices, ketchup, canned tomatoes, and soups. The goal of the present study was to assess the carbon footprint of commercially grown processing tomatoes in Greece. The emissions were calculated by using the Cool Farm Tool software. For data collection, a questionnaire was distributed to processing tom

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