Journal articles: 'Tomato sauces'

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Paulouskaja, L. M., and V. Z. Yahorava. "EXPANDING THE RANGE OF SAUCE PRODUCTS." Food Industry: Science and Technology 14, no. 4(54) (December 20, 2021): 49–55. http://dx.doi.org/10.47612/2073-4794-2021-14-4(54)-49-55.

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The research objectives for the development of the direction of production of new types of sauce products are defined. Technological solutions have been developed for the production of sauce products with the expansion of the existing product range. A general description of the new sauce products is given, including tomato sauces based on horseradish and mustard, pasta sauces and sweet sauces.

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Handayani, Catur Budi, A. Intan Niken Tari, and Afriyanti Afriyanti. "Umur Simpan Saos Tomat Pada Berbagai Konsentrasi Bahan Pengental." AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian 2, no. 2 (January 16, 2019): 113. http://dx.doi.org/10.32585/ags.v2i2.261.

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Research on the shelf life of tomato sauce at various coagulant concentrations uses local tomatoes from the Sukoharjo with a concentration of 5, 7.5 and 10% of maezena flour from tomatoes used. The shelf life calculation uses the Archenius method with storage for 4 weeks at 3 different temperatures namely refrigerator temperature (4 OC), room temperature (27 OC), and temperature of 50 OC. Calculations are based on changes in water content, fungal growth and organoleptic tests of taste. The calculation results show that the shortest shelf life of tomato sauce is 24 days for sauces with 5 and 7.5% coagulant and 47 days for sauces with 10% coagulant, which are calculated based on organoleptic test of taste.Keywords: tomato sauce, shelf life, coagulant

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Jannah, Orchidosia Zukhruffin, Komang Suwita, and Lukky Jayadi. "ANALISIS PEWARNA RHODAMIN B DAN PENGAWET NATRIUM BENZOAT PADA SAUS TOMAT YANG DIPERDAGANGKAN DI PASAR BESAR TRADISIONAL KOTA MALANG." Jurnal Riset Kefarmasian Indonesia 3, no. 1 (January 5, 2021): 10–17. http://dx.doi.org/10.33759/jrki.v3i1.105.

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One type of food product that usually uses food additives in the form of coloring agents and preservatives is sauce. Tomato sauce is a pasta-shaped product with a distinctive aroma of tomatoes. The number of sauces containing hazardous substances circulating in the community because of the increasing number of emerging home industries that do not use the correct rules for making sauces. The purpose of this study is to analyze the content of Rodhamin B coloring agents and levels of preservative Sodium Benzoate in tomato sauce traded in the Traditional Market of Malang City. The design of this study is observational, which is to dig data about the quality of tomato sauce in Malang City's Big Market by looking at the content of Rhodamin B Content and Sodium Benzoate. From the results of the study note that all tomato sauce samples do not contain Rodhamin B, while 2 of the 3 samples contain sodium benzoate preservative which exceeds the maximum threshold of 1gr / kg. Therefore, the public must be careful in buying tomato sauce products or other products that can be harmful to health.

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Shahar, Suzana, Yee Xing You, NurZetty Sofia Zainuddin, Viola Michael, Rashidah Ambak, Hasnah Haron, Feng J. He, and Graham A. MacGregor. "Sodium content in sauces—a major contributor of sodium intake in Malaysia: a cross-sectional survey." BMJ Open 9, no. 5 (May 2019): e025068. http://dx.doi.org/10.1136/bmjopen-2018-025068.

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ObjectiveTo investigate the sodium content in sauces sold in Malaysian supermarkets.MethodsA cross-sectional market survey was conducted in 2017 of 233 sauces sold in Malaysian supermarkets. Information on the sodium content was collected from the product packaging and nutrient information panels of the sauces sold in the seven top supermarkets in the capital of Malaysia.ResultsOf the 233 sauces surveyed, 116 did not include sodium content information on the nutrient information panel (49.8%). Soy sauce (particularly sweet soy sauce) and ketchup (particularly chilli sauce) were found to be the highest number of products surveyed in the analysis (N=54 and N=48, respectively). The highest sodium content information was displayed by fish/prawn sauce (budu/cencalok) (5192±3228 mg/100 g) which was followed by the light/thin soy sauce (5116±2084 mg/100 g), and followed by salty soy sauce (4780±988 mg/100 g). The sodium content information of the imported sauces was higher compared with local products produced in Malaysia. However, for sweet soy sauce, the sodium content information of the local products was higher compared with the imported products. Of the 116 sauces which displayed information regarding their sodium content, only 18.2% of the salty soy sauce and 25% of the light/thin soy sauce were found to be below the 2017 Malaysian sodium guidelines. Furthermore, only 21.7% of chilli ketchup and no tomato ketchup were below the 2017 UK salt guidelines.ConclusionsAlmost half of the sauces surveyed did not include sodium content information on the nutrient information panel. It is recommended that sodium content information is provided on all sauces sold in Malaysia. Also, manufacturers should be urged to reduce the sodium content level of their sauces to a minimum of 5%.

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Andreou, Varvara, Sofia Chanioti, Maria-Zaharoula Xanthou, and George Katsaros. "Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation." Sustainability 14, no. 23 (November 25, 2022): 15722. http://dx.doi.org/10.3390/su142315722.

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This study aimed to develop high quality, added value novel sauces with acid whey (AW) (liquid or powder) incorporation. Liquid pasteurized AW was substituted (partly 10%—totally 100%) for the water added in the tomato sauces. AW in powder, was partly substituted for the fat in white sauces and compared to conventional ones. Physicochemical (pH, Brix, viscosity, color), nutritional (proteins, lactose, minerals), microbiological and sensory evaluations were conducted for both developed sauces. Accelerated shelf-life tests were performed. Based on the quality and sensory characteristics deterioration, the optimal water substitution by AW was 70% w/w for tomato sauces and 10% w/w (AW in powder) for white sauces, without limiting their shelf life compared to the control ones for both cases. Both AW-substituted sauces were of high quality and of higher nutrients content compared to conventional products, improving their health promoting profile (tomato sauces: up to 3-fold increase; white sauces: up to 5-fold increase in calcium content; increase in essential amino acids content in both sauces due to AW addition).

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Özer, Çağla. "Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces." Food and Health 7, no. 2 (2021): 84–90. http://dx.doi.org/10.3153/fh21010.

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Tomato is one of the most consumed fruits in the world. Tomato sauce, a tomato product, is one of the mother sauces that has been developed by Escoffier (1846-1935). Nowadays, tomato sauce has been adapted by each country according to their own culinary culture. In the current study four different tomato sauce recipes were investigated in the context of their antioxidant activity and total phenolic content. Hydrophilic and lipophilic extractions of samples were evaluated separately. It was found that there is a relationship between total phenolic content and antioxidant activity in hydrophilic extraction. However, no similar correlation was found between total phenolic content and antioxidant activity in lipophilic extraction. According to the results, the highest antioxidant activity of both hydrophilic and lipophilic extractions was observed in S1 with the values 25.53±1.01 and 45.48±2.06 respectively. In lipophilic extraction, S2 had the lowest antioxidant activity with 32.77±1.07, because of the lack of the ingredients high in lipophilic antioxidant compounds. It was observed that the shortest cooking time with 10 min provide the highest retention of antioxidant activity and total phenolic content in this sauce. Also, antioxidant activity of lipophilic extraction for longer cooking time applied sauces (S4) could be kept high with ingredients such as carrot. It can be suggested that adding of ingredients which have antioxidant activity may be useful for providing bioactive properties in long cooking time procedures and it should be noted that the length of cooking time negatively affected the TPC values.

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Dwiyanti, Ratih Dewi, and Leka Lutpiatina. "Mutu Bakteriologis Saus Tomat Pentol di Banjarbaru." Medical Laboratory Technology Journal 2, no. 1 (June 30, 2016): 1. http://dx.doi.org/10.31964/mltj.v2i1.31.

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<p style="text-align: justify;">Abstract: The food was used as a complementary flavor sauces include snacks bulb. Dressing materials according to SNI 01-7388-2009 must comply with the requirements of the parameter Staphylococcus aureus, MPN (Most probable number) Coliform, TPC (total plate count) and molds. This study aims to determine the percentage of tomato sauce snacks bulb in the area around the intersection of four Banjarbaru who do not qualify SNI 01-7388-2009 of parameters MPN Coliform and Staphylococcus aureus. The results showed MPN Coliform tomato sauce ranges from 0-240 and Staphylococcus aureus 5 x 101 to 6.5 x 103. Concluded percentage tomato sauce snacks bulb that does not qualify SNI 01-7388-2009 parameter is 60% MPN Coliform and Staphylococcus aureus 80%. Suggestions to determine the value of TPC (total plate count) and molds and other chemical parameters of tomato sauce.

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Yu, Jiahao, Béatrice Gleize, Lianfu Zhang, Catherine Caris-Veyrat, and Catherine M. G. C. Renard. "Impact of onions in tomato-based sauces on isomerization and bioaccessibility of colorless carotenes: phytoene and phytofluene." Food & Function 11, no. 6 (2020): 5122–32. http://dx.doi.org/10.1039/d0fo00505c.

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Nurrohmah, Salisa, Gebrina Rahmah, and Frida Agung Rakhmadi. "Multimeter Measuring Tool Application as Alternative Method of Resistance Characteristics Discern Between the Sauce brand "abc" Sauce with brand "dena"." Proceeding International Conference on Science and Engineering 2 (March 1, 2019): 249–50. http://dx.doi.org/10.14421/icse.v2.96.

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The sauce is an ingredient in cooking or food complement. The materials used is chili or tomato sauce. Use of the basic ingredients in the sauce affect the physical quantities of the dressing. One of the physical quantities that can be measured is resistance. Resistance can be defined as the amount that inhibits electrical current. The purpose of this study was to determine the resistance characteristics of materials ABC sauce and dressing materials Dena. Different from the base material, the resistance value will be different sauces. By using Analog Multimeter and perform measurements five times, found a resistance value of (4.6; 4.6; 4.8; 4.8; and 4.7) Ω for ABC dressing material and material obtained resistance value Dena sauce by (4.3; 4.4; 4.4; 4.3; and 4.5) Ω with th e volume of each sauce is ± 10ml.

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Istia, Inka Condro, Wadli Wadli, and Yunika Purwanti. "Postharvest Handling Of Sweet Potatoes In Sauce Processing CV. Sumber Sari Limbangan Kulon – Brebes." Journal of Technology and Food Processing (JTFP) 1, no. 01 (January 28, 2021): 24–29. http://dx.doi.org/10.46772/jtfp.v1i01.339.

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Sweet potato is a potential carbohydrate producer (as an energy source) and can be used as an alternative food source. One of the varieties of sweet potato, namely yellow sweet potato which contains beta carotene, functions as an antioxidant and helps overcome cancer-causing chemicals that can damage eye tissue. The use of sweet potatoes is still limited, to increase the utility and added value requires innovation, namely by adding to the making of sauce. In the sauce production process at CV. Sumber Sari uses yellow sweet potatoes. Sauce as a thick liquid made from tomato or chili paste which can give a special aroma and taste to a food. The addition of other ingredients such as sugar, salt and food additives. The research objective was to study yellow sweet potato as an additional ingredient in making sauces. This research is expected to provide alternative uses for sweet potatoes, increase the effectiveness and added value of sweet potatoes. Processing of sauces with the addition of sweet potatoes to increase utility and added value was carried out by CV. Sumber Sari. The production process begins with cleaning of raw materials and packaging, material preparation, mixing, processing and packaging. CV Sumber Sari sauce is distributed to agents throughout Central Java

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Stanciu, Ioana. "Rheological Behavior of Fruit and Vegetable Purees and Tomato Sauce." Oriental Journal Of Chemistry 38, no. 6 (December 30, 2022): 1550–53. http://dx.doi.org/10.13005/ojc/380629.

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The purpose of this article is to determine the rheological behavior of fruit and vegetable purees as well as tomato sauces at a temperature of 250C and to find in the literature a rheological model that describes their behavior. Fruit and vegetable purees as well as tomato sauces have a non-Newtonian behavior. These were studied with the Brookfield DV-III Ultra reovascometer at 250C. The Herschel-Bulkley model was found for products with pseudoplastic behavior, while the law of power and the Bingham model for the others. The clarified and desiccated fruit juices as well as the carrot juice showed a Newtonian behavior.

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Yu, Jiahao, Béatrice Gleize, Lianfu Zhang, Catherine Caris-Veyrat, and Catherine M. G. C. Renard. "A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility." Food & Function 10, no. 6 (2019): 3589–602. http://dx.doi.org/10.1039/c9fo00208a.

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Unlu, Nuray Z., Torsten Bohn, David M. Francis, Haikady N. Nagaraja, Steven K. Clinton, and Steven J. Schwartz. "Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects." British Journal of Nutrition 98, no. 1 (July 2007): 140–46. http://dx.doi.org/10.1017/s0007114507685201.

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Lycopene is present mainly as cis-isomers in human serum and tissues whereas all-trans-lycopene predominates in tomato products, suggesting that all-trans-lycopene is isomerised in the body or is less bioavailable. The objectives of the present study were to develop processing conditions for tomatoes to obtain products with different cis-trans-lycopene isomer distribution and to assess their bioavailability. Healthy adult subjects (n 12) were recruited for this randomised cross-over trial. Each intervention was preceded by a 2-week washout period. Two tomato sauces, one rich in all-trans-lycopene (32·5 mg total lycopene/100 g sauce; 5 % cis-isomers), the other high in cis-lycopene (26·4 mg total lycopene/100 g sauce; 45 % cis-isomers), were produced by different heat-processing techniques. Each sauce (150 g) was served in a standardised meal at 08.00 hours after overnight fasting. Plasma TAG-rich lipoprotein fractions over 9.5 h following test-meal consumption as a measure of lycopene absorption were obtained and expressed as baseline-corrected area under the concentration v. time curves (AUC), using HPLC-electrochemical detection. AUC values adjusted for the amount lycopene consumed showed that total, total cis-, and all-trans-lycopene responses were significantly higher from the cis-isomer-rich sauce, compared with the all-trans-rich sauce, being 7·30 (sem 1·45) v. 4·74 (sem 1·08) nmol × h/l (P = 0·002), 3·80 (sem 0·76) v. 1·98 (sem 0·37) nmol × h/l (P = 0·0005) and 3·50 (sem 0·76) v. 2·76 (sem 0·76) nmol × h/l (P = 0·01), respectively. The present study demonstrates significant lycopene bioavailability from cis-lycopene-rich tomato sauce and highlights the importance of considering isomer-distribution for lycopene bioavailability. Furthermore, processing parameters can be controlled to alter isomer patterns of tomato products and influence lycopene bioavailability.

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Landy, Pascale, Claire Boucon, Gonnie M. Kooyman, Pieter A. D. Musters, Ed A. E. Rosing, Teun de Joode, Jan Laan, and Peter G. M. Haring. "Sensory and Chemical Changes in Tomato Sauces during Storage." Journal of Agricultural and Food Chemistry 50, no. 11 (May 2002): 3262–71. http://dx.doi.org/10.1021/jf011249i.

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Osorio, Nilson, Jhonatan Díaz, Lesli Tafur, Faustino Ruiz-Díaz, and Jesús Obregón. "Sensory attributes and preference of canned rainbow trout with sauces of yellow chili - aguaymanto and hot pepper - tree tomato though preference mapping." Agroindustrial Science 12, no. 3 (December 19, 2022): 253–59. http://dx.doi.org/10.17268/agroind.sci.2022.03.03.

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The objective of this study was to evaluate the sensory attributes and the preference of six canned rainbow trout (Oncorhynchus mykiss) with the addition of government liquid based on yellow chili (Capsicum baccatum) – aguaymanto (Physalis peruviana L.) and hot pepper (Capsicum pubescens) – tree tomato (Cyphomandra betacea) sauces through the preference mapping technique (external and internal mapping). The canned rainbow trout were made with the addition of the governing liquid (corresponding to 4% of the formulation) of 3 types of sauces based on yellow chili - aguaymanto in the proportions of 3/1 (AA-3/1), 2/2 (AA-2/2) and 1/3 (AA-1/3) and 3 types of sauces based on hot pepper – tree tomato 3/1 (RT-3/1), 2/2 (RT-2 /2) and 1/3 (RT-1/3). The evaluation of the sensory attributes was carried out by 10 trained descriptive panelists and the preference by 50 regular consumers of canned and trout meat. The preference mapping indicated that the canned with yellow chili - aguaymanto 3/1 (AA-3/1) presented a greater preference of consumers being greater than 80%, it was also represented in a greater amount by three clusters (2, 1 and 3), this canned was characterized by being more spicy, low sensory acidity, less texture and less salty taste.

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Cruz, Rebeca, Vânia Pereira, Teresa Pinho, Isabel M. P. L. V. O. Ferreira, Carla Novais, and Susana Casal. "Safety and Quality of Canned Sardines after Opening: A Shelf-Stability Study." Foods 11, no. 7 (March 29, 2022): 991. http://dx.doi.org/10.3390/foods11070991.

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This study aimed to define the shelf life of canned sardines after opening to increase consumer awareness of their quality and safety and reduce food waste. For this purpose, canned sardines (Sardina pilchardus) packed with different sauces were opened and stored at 4 °C for 7 days. Microbiological, sensorial, physical and chemical stability was monitored daily by standard methodologies. Results show that the overall quality and safety are highly dependent on the sauce type. To preserve their full quality, sardines in brine and in vegetable oil should be consumed up to 1 day after opening, while sardines in tomato sauce were stable for up to 3 days, although none were considered nonedible up to the 7th day. Many parameters demonstrated statistical differences and correlations with storage, although they were not as decisive as sensory evaluation. This integrated approach should be adopted by the food industry and regulating authorities to provide information to consumers regarding the quality and safety of handled goods.

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Bala, A., B. B. Lal Kaushal, and V. K. Joshi. "UTILIZATION OF PLUM AND APRICOT FRUITS IN TOMATO BASED SAUCES." Acta Horticulturae, no. 696 (November 2005): 541–45. http://dx.doi.org/10.17660/actahortic.2005.696.95.

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Marengo, Emilio, Eleonora Mazzucco, Elisa Robotti, Fabio Gosetti, Marcello Manfredi, and Giorgio Calabrese. "Characterization Study of Tomato Sauces Stored in Different Packaging Materials." Current Analytical Chemistry 13, no. 3 (May 3, 2017): 187–201. http://dx.doi.org/10.2174/1573411012666160504125330.

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Olmedilla-Alonso, Begoña, Ana M. Benítez-González, Rocío Estévez-Santiago, Paula Mapelli-Brahm, Carla M. Stinco, and Antonio J. Meléndez-Martínez. "Assessment of Food Sources and the Intake of the Colourless Carotenoids Phytoene and Phytofluene in Spain." Nutrients 13, no. 12 (December 11, 2021): 4436. http://dx.doi.org/10.3390/nu13124436.

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Phytoene (PT) and phytofluene (PTF), colorless carotenoids, have largely been ignored in food science studies, food technology, and nutrition. However, they are present in commonly consumed foods and may have health-promotion effects and possible uses as cosmetics. The goal of this study is to assess the most important food sources of PT and PTF and their dietary intakes in a representative sample of the adult Spanish population. A total of 62 food samples were analyzed (58 fruit and vegetables; seven items with different varieties/color) and carotenoid data of four foods (three fruits and one processed food) were compiled. PT concentration was higher than that of PTF in all the foods analyzed. The highest PT content was found in carrot, apricot, commercial tomato juice, and orange (7.3, 2.8, 2.0, and 1.1 mg/100 g, respectively). The highest PTF level was detected in carrots, commercial tomato sauce and canned tomato, apricot, and orange juice (1.7, 1.2, 1.0, 0.6, and 0.04 mg/100 g, respectively). The daily intakes of PT and PTF were 1.89 and 0.47 mg/person/day, respectively. The major contributors to the dietary intake of PT (98%) and PTF (73%) were: carrot, tomato, orange/orange juice, apricot, and watermelon. PT and PTF are mainly supplied by vegetables (81% and 69%, respectively). Considering the color of the edible part of the foods analyzed (fruit, vegetables, sauces, and beverages), the major contributor to the daily intake of PT and PTF (about 98%) were of red/orange color.

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Srivastava, Gunja. "Quantitative analysis of lycopene content in two commercially available tomato sauces: HPTLC based quality check." Journal of Phytopharmacology 6, no. 2 (April 30, 2017): 126–32. http://dx.doi.org/10.31254/phyto.2017.6210.

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The demand for high nutritional quality food is increasing because of the commercial opportunities offered by such products due to their visual and functional properties, increasing consumer awareness for the relationship between food and health and the widespread industrial use for nutrient supplementation. An attempt has been made by author to develop a simple method for standardization and quantification such nutritional products. Two different brands (B1 and B2) of Tomato containing edible products (Tomato sauces) were quantitatively analyzed for the detection of lycopene, the major ingredient of tomato edible products. HPTLC profile was developed using Petroleum ether: toluene: water (5:5:0.5) as a mobile phase. The Rf values of lycopene in different brands of tomato edible products was found to be 0.94. The total peak areas of the lycopene and the corresponding peak areas of different formulations were compared and lycopene contents were estimated to be 5.43, 7.27 μg mL-1 in B1 and B2 respectively. The present study rationalizes the use of HPTLC fingerprint profiles for ascertaining the identity, purity and quality of the different tomato edible products and also for generating data which may be useful in setting standards for these kinds of products.

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de la Torre, R., R. M. Ruiz, and A. Latorre. "CONTRIBUTION OF THE NON-TOMATO INGREDIENTS TO THE FINAL BRIX VALUE OF TWO TOMATO SAUCES." Acta Horticulturae, no. 487 (March 1999): 439–44. http://dx.doi.org/10.17660/actahortic.1999.487.72.

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Vitucci, Daniela, Angela Amoresano, Marcella Nunziato, Simona Muoio, Andreina Alfieri, Giovannangelo Oriani, Luca Scalfi, et al. "Nutritional Controlled Preparation and Administration of Different Tomato Purées Indicate Increase of β-Carotene and Lycopene Isoforms, and of Antioxidant Potential in Human Blood Bioavailability: A Pilot Study." Nutrients 13, no. 4 (April 17, 2021): 1336. http://dx.doi.org/10.3390/nu13041336.

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The isoforms of lycopene, carotenoids, and their derivatives including precursors of vitamin A are compounds relevant for preventing chronic degenerative diseases such as cardiovascular diseases and cancer. Tomatoes are a major source of these compounds. However, cooking and successive metabolic processes determine the bioavailability of tomatoes in human nutrition. To evaluate the effect of acute/chronic cooking procedures on the bioavailability of lycopene and carotene isoforms in human plasma, we measured the blood levels of these compounds and of the serum antioxidant potential in volunteers after a meal containing two different types of tomato sauce (rustic or strained). Using a randomized cross-over administration design, healthy volunteers were studied, and the above indicated compounds were determined by HPLC. The results indicate an increased bioavailability of the estimated compounds and of the serum antioxidant potential with both types of tomato purée and the subsequently derived sauces (the increase was greater with strained purée). This study sheds light on the content of nutrient precursors of vitamin A and other antioxidant compounds derived from tomatoes cooked with different strategies. Lastly, our study indicates that strained purée should be preferred over rustic purée.

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Mare, Rosario, Samantha Maurotti, Yvelise Ferro, Angelo Galluccio, Franco Arturi, Stefano Romeo, Antonio Procopio, et al. "A Rapid and Cheap Method for Extracting and Quantifying Lycopene Content in Tomato Sauces: Effects of Lycopene Micellar Delivery on Human Osteoblast-Like Cells." Nutrients 14, no. 3 (February 8, 2022): 717. http://dx.doi.org/10.3390/nu14030717.

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Identifying and quantifying the beneficial molecules contained in nutraceuticals is essential to predict the effects derived from their consumption. This study explores a cheap and rapid method for quantifying lycopene content from a semi-solid matrix. In addition, it compares the in vitro effects of the extracts obtained from different tomato sauces available on the local market with Osteocol®, a patented tomato sauce from southern Italy. We performed a liquid extraction of lycopene using suitable solvents. The lycopene extracted was encapsulated in surfactant micelles and finally tested in vitro on Saos-2 cells. The effects exerted by lycopene on ALP and Wnt/β-catenin pathways were investigated by Western blotting. Hexane was found to be the best solvent for lycopene extraction. Spectrophotometrical and HPLC analyses showed similar trends. Osteocol® contained 39 ± 4 mg lycopene per 100 g of sauce, while the best commercial product contained 19 ± 1 mg/100 g. The Osteocol® lycopene extract increased ALP and β-catenin protein expressions in a dose-dependent manner, also showing statistically significant results (p < 0.05 respectively). In conclusion, despite both techniques showing similar final results, UV/VIS spectrophotometer is preferable to HPLC due to its cheap, rapid, and accurate results, as well as for the opportunity to analyze lycopene-loaded micelles. The extraction and release of lycopene to bone cells positively influences the differentiation of osteoblasts and increases the expression of the ALP and β-catenin proteins. As a consequence, as a lycopene-rich sauce, Osteocol® represents a useful supplement in the prevention of osteoporosis compared to its commercial competitors.

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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 processed during summer time and has high moisture content. Consequently, it is advisable to be ensiled or dried. Although it is commonly fed to ruminants but little data is available on its effect on milk yield, milk composition and dry matter intake in dairy cows.

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Vega-Solano, Jaritza, Adriana Blanco-Metzler, Karla Francela Benavides-Aguilar, and JoAnne Arcand. "An Evaluation of the Sodium Content and Compliance with the National Sodium Reduction Targets among Packaged Foods Sold in Costa Rica in 2015 and 2018." Nutrients 11, no. 9 (September 15, 2019): 2226. http://dx.doi.org/10.3390/nu11092226.

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High blood pressure is a leading cause of death in Costa Rica, with an estimated mortality rate of 30%. The average household sodium intake is two times higher than the World Health Organization recommendation. The consumption of processed foods is an important and growing contributor to sodium intake. The objective of this study was to describe the sodium content of packaged foods (mg/100 g) sold in Costa Rica in 2015 (n = 1158) and 2018 (n = 1016) and to assess their compliance with the national sodium reduction targets. All 6 categories with national targets were analyzed: condiments, cookies and biscuits, bread products, processed meats, bakery products, and sauces. A significant reduction in mean sodium content was found in only 3 of the 19 subcategories (cakes, tomato-based sauces, and tomato paste). No subcategories had statistically significant increases in mean sodium levels, but seasonings for sides/mains, ham, and sausage categories were at least 15% higher in sodium. Compliance with the national sodium targets among all foods increased from 80% in 2015 to 87% in 2018. The results demonstrate that it is feasible to reduce the sodium content in packaged foods in Costa Rica, but more work is needed to continually support a gradual reduction of sodium in packaged foods, including more stringent sodium targets.

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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 capacity of the two selected samples was determined using the DPPH assay. The obtained results indicated that the content of colors E160a and E160d was higher in the sample of ketchup B. Also, the DPPH assay showed that the sample of ketchup B had a higher antioxidant capacity.

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MUNIZ, Luiza Portugal, Lisia Maria Gobbo dos SANTOS, Katia Laine Magalhães do COUTO, and Silvana do Couto JACOB. "Evaluation of metals in tomato sauces stored in different types of packaging." Food Science and Technology 38, no. 3 (July 26, 2018): 383–89. http://dx.doi.org/10.1590/fst.27916.

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안형기 and Lee,Kyeoung-Im. "The Volatile Flavor Compounds Identified from Sauces Added with Wine and Tomato." FoodService Industry Journal 10, no. 4 (December 2014): 17–28. http://dx.doi.org/10.22509/kfsa.2014.10.4.002.

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Harutyunyan, Natalya, Almagul Kushugulova, Narine Hovhannisyan, and Astghik Pepoyan. "One Health Probiotics as Biocontrol Agents: One Health Tomato Probiotics." Plants 11, no. 10 (May 18, 2022): 1334. http://dx.doi.org/10.3390/plants11101334.

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Tomato (Lycopersicon esculentum) is one of the most popular and valuable vegetables in the world. The most common products of its industrial processing in the food industry are juice, tomato paste, various sauces, canned or sun-dried fruits and powdered products. Tomato fruits are susceptible to bacterial diseases, and bacterial contamination can be a risk factor for the safety of processed tomato products. Developments in bioinformatics allow researchers to discuss target probiotic strains from an existing large number of probiotic strains for any link in the soil–plant–animal-human chain. Based on the literature and knowledge on the “One Health” concept, this study relates to the suggestion of a new term for probiotics: “One Health probiotics”, beneficial for the unity of people, animals, and the environment. Strains of Lactiplantibacillus plantarum, having an ability to ferment a broad spectrum of plant carbohydrates, probiotic effects in human, and animal health, as well as being found in dairy products, vegetables, sauerkraut, pickles, some cheeses, fermented sausages, fish products, and rhizospheric soil, might be suggested as one of the probable candidates for “One Health” probiotics (also, for “One Health—tomato” probiotics) for the utilization in agriculture, food processing, and healthcare.

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Mallick, Pushpa Karna. "Medicinal Values of Tomato (Lycopersicon esculentum Mill. –Solanaceae)." International Journal of Applied Sciences and Biotechnology 9, no. 3 (September 29, 2021): 166–68. http://dx.doi.org/10.3126/ijasbt.v9i3.39789.

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Lycopersicon esculentum is a flowering plant of the family Solanaceae. The common name for this plant is tomato. Tomatoes are a good source of lycopene which is a main pigment found in it and responsible for red colour. The lycopene provides antioxidant properties and helps to prevent cell damage. Tomatoes also prevent the adverse effects of lead in the blood constituents. Tomatoes are used in different ways such as raw or cooked, in many dishes, sauces, salads, pickles, puree, paste, juice, sun- dried and drink. Tomato fruits content ninety four percent water, citric acid, malic acid, soluble sugars, vitamin, vitamin B1, B2, vitamin A, and many mineral salts etc. High levels of lycopene which contain in tomatoes are used in facial cleanser. Flavonoids like flavonols which is present in tomatoes are rich in antioxidant activity and can help our body ward off every day toxins. Flavonoides such as flavonols present in tomatoes are rich in antioxidant activity and can help our body ward off every day toxins Flavonoides directly associated with human dietary ingredients, play a great role in diseases prevention and shows versatile health benefits. Int. J. Appl. Sci. Biotechnol. Vol 9(3): 166-168.

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Roos, H., U. Bolmstedt, and A. Axelsson. "Evaluation of New Methods and Measuring Systems for Characterisation of Flow Behaviour of Complex Foods." Applied Rheology 16, no. 1 (February 1, 2006): 19–25. http://dx.doi.org/10.1515/arh-2006-0002.

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Abstract Conventional methods often impose difficulties when measuring the viscosity of fluids containing particles or fibres, e.g. tomato paste or fruit preparations, mainly due to the narrow gaps of the viscometer. In order to solve these problems different geometries have been developed, e.g. different mixer systems and wide gap double concentric cylinders. However, these can not be evaluated assuming a constant shear rate throughout the fluid. In this study, three different kinds of mixer systems have been studied; a small and a large paddle and a helix. For the mixer systems an average shear rate must be determined and a quotient between torque and shear stress must be found. In addition, a wide gap double concentric cylinder (DCC) was examined and evaluated using two different methods. When evaluating the mixer systems a method based on the Couette analogy has been used successfully for a number of complex fluids, including prepared sauces and fruit samples containing particles of different size. The DCC has been evaluated using a numerical as well as an approximate method, both giving results of good accuracy. All systems had the limitation that no consistent results were obtained for tomato paste. However, when starch was added to the diluted tomato paste dispersion, satisfying results were once again obtained.

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Santos, R., I. Sousa, A. Raymundo, J. Santos Silva, C. Prista, and M. Mota. "Development of a fermented green tomato base for dressings and sauces with high nutritional value." Acta Horticulturae, no. 1233 (February 2019): 239–46. http://dx.doi.org/10.17660/actahortic.2019.1233.33.

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Tateo, F., M. Bononi, and G. Andreoli. "Acrylamide levels in cooked rice, tomato sauces and some fast food on the Italian market." Journal of Food Composition and Analysis 20, no. 3-4 (May 2007): 232–35. http://dx.doi.org/10.1016/j.jfca.2006.06.006.

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Fukuji, Tatiana S., María Castro-Puyana, Marina F. M. Tavares, and Alejandro Cifuentes. "Fast Determination of Sudan Dyes in Chilli Tomato Sauces Using Partial Filling Micellar Electrokinetic Chromatography." Journal of Agricultural and Food Chemistry 59, no. 22 (November 23, 2011): 11903–9. http://dx.doi.org/10.1021/jf203201b.

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R., Muhammad Ezzudin, X. X. Lim, Uthumporn U., N. Y. Shariffa, and C. L. Liew. "Comparison of nutritional composition, chemical preservative, and glutamic acid content of canned food with freshly cooked and home-cooked food products." Food Research 5, no. 4 (August 18, 2021): 310–21. http://dx.doi.org/10.26656/fr.2017.5(4).050.

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Thermal preservation using the canning method is a promising alternative for retaining the maximum quality of the foods. Recently, the rising awareness of the nutritional value of canned products has received the attention of various researchers, as canned food can offer both healthy and convenient solutions to consumers. The present study reported the nutritional values and presence of food additives and preservatives in different Ayam BrandTM canned foods in tomato sauce namely sardines (CS), mackerel (CM) and baked beans (CB), canned tuna flakes in water (CTF) and canned tuna in mayonnaise (CTM) compared to the fresh and home-cooked food samples. The canned products, CS and CM contain significantly higher (p<0.05) amounts of Omega-3 but are lower in protein compared to their fresh counterparts. The calcium compositions of canned sardines and mackerels are 10-fold higher than fresh and home-cooked, contributed by the soft and brittles bones which enriched with calcium. The nutritional values of canned products were maintained throughout the storage period throughout the span of 3 years, with insignificant changes (p>0.05). Regardless of canned or fresh food samples, there was no total dietary fiber, benzoic acid, sorbic acid and sulfur dioxide detected in all samples except for the dietary fiber in the baked beans. CS and CTM contained significantly (p<0.05) higher amounts of glutamic acid than their fresh counterparts and the glutamic acid in all canned products ranging from 0.001-0.37 mg/g which is within the acceptable daily intake of 13 g/day. The natural glutamic acid was contributed by the raw materials of fish and tomato sauces themselves. No MSG was detected in all canned products. Therefore, it is safe to consume canned food products that greatly representing fresh and home-cooked foods without compromising with the nutritional values

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Vallverdú-Queralt, Anna, Jorge Regueiro, José de Alvarenga, Xavier Torrado, and Rosa Lamuela-Raventos. "Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil." International Journal of Molecular Sciences 16, no. 12 (April 28, 2015): 9588–99. http://dx.doi.org/10.3390/ijms16059588.

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Unlu, Nuray Z., Torsten Bohn, David Francis, Steven K. Clinton, and Steven J. Schwartz. "Carotenoid Absorption in Humans Consuming Tomato Sauces Obtained from Tangerine or High-β-Carotene Varieties of Tomatoes." Journal of Agricultural and Food Chemistry 55, no. 4 (February 2007): 1597–603. http://dx.doi.org/10.1021/jf062337b.

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LYNCH, DONALD J., and NORMAN N. POTTER. "Effects of Acidification and Processing Variables on Thermal Inactivation of Bacillus Coagulans Spores in Meat Particulates." Journal of Food Protection 52, no. 5 (May 1, 1989): 320–28. http://dx.doi.org/10.4315/0362-028x-52.5.320.

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The effects of fat content, degree of emulsification and pH on the thermal inactivation of Bacillus coagulans spores dispersed in discrete frankfurter particulates within suspending media were evaluated using retort processing with agitation. Frankfurter particulates with fat contents of 12 and 26% displayed no significant differences (p>0.25) in spore inactivation rates when retort processed at 105°C. Emulsification levels differing by the amount of time the fatty pork was chopped into the lean meat portion also produced no significant differences (p>0.25) in spore inactivation rates. Preacidification of the particulates suspended in acidic pectin solutions did significantly increase the rate of spore inactivation (p<0.05), and this rate was further increased as the pH was lowered from 4.25 to 4.05. This effect, however, was not significant (p>0.10) when preacidified frankfurter particulates were suspended in slower heating tomato sauces.

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Labrador, A., R. M. Ruiz, and A. Latorre. "EFFECT OF PROCESSING TECHNIQUES ON THE COLOUR AND LYCOPENE CONTENT OF TOMATO SAUCES FOR PIZZA DURING FROZEN STORAGE." Acta Horticulturae, no. 487 (March 1999): 453–56. http://dx.doi.org/10.17660/actahortic.1999.487.74.

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Chen, Jia, Xiao Li, Anqi Huang, Wenwen Deng, and Yuxiu Xiao. "Nonionic surfactants based hydrophobic deep eutectic solvents for liquid–liquid microextraction of Sudan dyes in tomato chili sauces." Food Chemistry 364 (December 2021): 130373. http://dx.doi.org/10.1016/j.foodchem.2021.130373.

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Lee, Eun-Seon, Shin Young Park, Young-Gil Jeong, Byung-Chul Jo, Minhui Kim, and Sang-Do Ha. "Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces." Journal of the Korean Society for Applied Biological Chemistry 58, no. 2 (February 3, 2015): 229–36. http://dx.doi.org/10.1007/s13765-015-0035-9.

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Motilva, Maria-José, Alba Macià, Maria-Paz Romero, Agustín Labrador, Alba Domínguez, and Lluís Peiró. "Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: Application to the analysis of tomato sauces." Food Chemistry 163 (November 2014): 234–43. http://dx.doi.org/10.1016/j.foodchem.2014.04.096.

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Luna-Guevara, J. J., M. M. P. Arenas-Hernandez, C. Martínez de la Peña, Juan L. Silva, and M. L. Luna-Guevara. "The Role of Pathogenic E. coli in Fresh Vegetables: Behavior, Contamination Factors, and Preventive Measures." International Journal of Microbiology 2019 (November 26, 2019): 1–10. http://dx.doi.org/10.1155/2019/2894328.

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Many raw vegetables, such as tomato, chili, onion, lettuce, arugula, spinach, and cilantro, are incorporated into fresh dishes including ready-to-eat salads and sauces. The consumption of these foods confers a high nutritional value to the human diet. However, the number of foodborne outbreaks associated with fresh produce has been increasing, with Escherichia coli being the most common pathogen associated with them. In humans, pathogenic E. coli strains cause diarrhea, hemorrhagic colitis, hemolytic uremic syndrome, and other indications. Vegetables can be contaminated with E. coli at any point from pre- to postharvest. This bacterium is able to survive in many environmental conditions due to a variety of mechanisms, such as adhesion to surfaces and internalization in fresh products, thereby limiting the usefulness of conventional processing and chemical sanitizing methods used by the food industry. The aim of this review is to provide a general description of the behavior and importance of pathogenic E. coli in ready-to-eat vegetable dishes. This information can contribute to the development of effective control measures for enhancing food safety.

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Green, Timothy J., Robert M. Issenman, and Kevan Jacobson. "Patients’ Diets and Preferences in a Pediatric Population with Inflammatory Bowel Disease." Canadian Journal of Gastroenterology 12, no. 8 (1998): 544–49. http://dx.doi.org/10.1155/1998/928706.

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PURPOSE: To determine the dietary practices of the pediatric inflammatory bowel disease population at the Children's Hospital of the Hamilton Health Sciences Corporation and the reported effectiveness of those diets.PATIENTS AND METHODS: A questionnaire mailed to 153 pediatric patients was returned by 125 patients (76 Crohn's disease [CD] and 49 ulcerative colitis [UC] patients) - an 82% response rate.RESULTS: The median age of respondents was 13 years, and 62% were male. Ninety per cent and 71% of CD and UC patients, respectively, had changed their diets since diagnosis. Caloric supplements (eg, BOOST [Mead Johnson Nutritionals]), sole source nutrition, low fibre and lactose-free diets were used by more than 15% of CD patients, whereas lactose-free, nonspicy, low acid, additive-free, caloric supplement and low fibre diets were used by more than 15% of UC patients. A diet supplement was more commonly used in CD patients (P<0.05) and an additive-free diet in UC patients. Corn and corn products, nuts, milk and bran were avoided by more than 20% of CD and UC patients; however, more CD than UC patients avoided corn and corn products. In addition, UC patients (more than 20%) also avoided tomato, other dairy (nonfluid milk-based products and foods containing milk products), chocolate, cheese, wheat, tomato sauces and fruit juice. A benefit was reported for 103 of 141 reported diets, with the most commonly alleviated symptoms being abdominal pain, diarrhea and flatulence.CONCLUSION: Many children with inflammatory bowel disease have altered their diets to manage their disease and have attributed symptomatic relief to these diets.

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Herlina, Herlina, Triana Lindriati, and Prahasbynar Prahasbynar. "Penggunaan Ekstrak Kasar Polisakarida Larut Air dari Biji Buah Durian (Durio zibethinus Murr.) pada Pembuatan Saos Tomat (The Use of Crude Extract Water Soluble Polysaccharide from Durian (Durio Zibethinus Muur.) Seeds in Tomato Sauce Processing)." Jurnal Agritech 36, no. 03 (December 21, 2016): 286. http://dx.doi.org/10.22146/agritech.16597.

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Tomato sauce is one of the diversification of tomato products that could increase the added value and shelf life of tomatoes. Sauce made from tomato has a high water content (94 %) resulting a watery sauce product. The purpose of this study was to determine the effect of crude extract Water Soluble Polysaccharide (WSP) from durian seeds on physical, chemical, and organoleptic as characteristics oftomato sauce. The use of crude extract WSP from durian seeds is expected to increase the viscosity of the sauce. The experimental design used in this study was a non factorial randomized complete block design with three replications. Parameters measured were viscosity, color (Hue and Chroma), total dissolved solids, pH, vitamin C, and organoleptic (panelist preferences) in addition to the effectiveness test to determine the best treatment. The results show that the tomato sauce composition significantly affect the viscosity, pH, color intensity, and total dissolved solids, while no significant effect on the angle of color and vitamin C of tomato sauce. The effectiveness test showed that the panelists preferred the P4 tomato sauce (use crude extract WSP from seeds fruit of durian 0.8 %) with fondness value color of 2.68; aroma of 3.08; flavor of 3.48; viscosity of 3.44; overall liking of 3.56. The value of viscosity, hue, chroma, total dissolved solids, pH, vitamin C were 39.64 centipoise; 38,34°; 20.16; 35° Brix; 4.92; and 4.95 mg/g, respectively. ABSTRAKSaos tomat merupakan salah satu diversifikasi produk olahan buah tomat yang dapat meningkatkan nilai tambah dan umur simpan buah tomat. Saos yang berbahan dasar tomat, memiliki kandungan air yang tinggi (94 %) sehingga menghasilkan saos yang encer. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan ekstrak kasar Polisakarida Larut Air (PLA) dari biji buah durian terhadap sifat fisiko kimia dan organoleptik saos tomat. Penggunaan ekstrak kasar PLA dari biji buah durian diharapkan dapat meningkatkan viskositas saos tomat. Rancangan penelitian yang digunakan adalah rancangan acak kelompok faktor tunggal dengan tiga kali ulangan. Parameter yang diamati adalah viskositas, warna (Hue dan Chroma), total padatan terlarut, pH, kadar vitamin C, dan uji organoleptik (kesukaan panelis) yang dilanjut dengan uji efektivitas untuk menentukan perlakuan terbaik. Hasil penelitian menunjukkan bahwa komposisi saos tomat berpengaruh nyata terhadap viskositas, pH, intensitas warna, dan total padatan terlarut, tetapi tidak berpengaruh nyata terhadap sudut warna dan kadar vitamin C saos tomat. Uji efektivitas menunjukkan bahwa saos tomat yang disukai panelis adalah perlakuan P4 (penggunaan ekstrak kasar PLA dari biji buah durian sebesar 0,8 %) dengan nilai kesukaan warna sebesar 2,68; kesukaan aroma sebesar 3,08; kesukaan rasa sebesar 3,48; kesukaan kekentalan sebesar 3,44; kesukaan keseluruhan sebesar 3,56, dan nilai viskositas, hue, chroma, total padatan terlarut, pH, vitamin C berturut-turut adalah 39,64 centipoise; 38,34°; 20,16; 35° Brix; 4,92; dan 4,95 mg/g.Kata kunci: Ekstrak kasar PLA biji buah durian; uji efektifitas; saos tomat; viskositas

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Tanjung, Denny Akbar, and Dewi Nur Anggraeni. "Pelatihan Pembuatan Saus Tomat." Pelita Masyarakat 1, no. 1 (September 4, 2019): 1–5. http://dx.doi.org/10.31289/pelitamasyarakat.v1i1.2753.

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Sauce is a complementary food, this food is usually coupled with fried foods, soupy foods and can also be used as a seasoning. Sauce made from tomatoes (if tomato sauce) is blended until smooth and cooked while adding spices to make it taste savory. The sauce's delicacy depends on the freshness of the fruit used, the right spice composition and the correct manufacturing procedure. Sauce in the market often does not include the composition of ingredients and food additives (BTM) such as food preservatives used not to mention we do not know the freshness of fruit and BTM doses added and the manufacturing procedures that are not necessarily clean and do not attach permits granted from the government . Fruits that are not fresh (rotten), doses of food additives (preservatives) added can cause various diseases in the body. Through this community service activity, it is expected that students can make their own tomato sauce by using fresh tomatoes, spices with the right amount and not using preservatives that are harmful to health. By making your own tomato sauce, besides being guaranteed cleanliness and health for your body, you can also save on spending money and be able to become skills for students to become entrepreneurs by producing home-made tomato sauce. In this community service activity there were 2 sessions conducted, the first was counseling about the danger of preservatives in food. The second session, the practice of making tomato sauce using fresh tomatoes, the right dosage of seasoning without using preservatives

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Tulipani, Sara, Miriam Martinez Huelamo, Maria Rotches Ribalta, Ramon Estruch, Elvira Escribano Ferrer, Cristina Andres-Lacueva, Montserrat Illan, and Rosa M. Lamuela-Raventós. "Oil matrix effects on plasma exposure and urinary excretion of phenolic compounds from tomato sauces: Evidence from a human pilot study." Food Chemistry 130, no. 3 (February 2012): 581–90. http://dx.doi.org/10.1016/j.foodchem.2011.07.078.

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Kumar, A., P. Patidar, A. Kuril, P. R. Pandey, R. K. Narvariya, and D. P. Rai. "“Price Spread of Marketing Channels of Tomato Crops in Chitrakoot District of Uttar Pradesh”." JOURNAL OF AGRICULTURE, BIOLOGY AND APPLIED STATISTICS 1, no. 2 (2022): 69–77. http://dx.doi.org/10.47509/jabas.2022.v01i02.01.

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Tomatoes are used in many dishes including soup, salad, pickles, ketchup, puree, and sauces. It doesn’t matter how much yield you get if the farmer doesn’t get paid for it! As a result, marketing plays a vital role in increasing the farmer’s yield. Profitable production requires high quality vegetables to meet market demands. An agricultural grower’s choice of vegetable depends on the market’s demand and preferences. A lack of contact with the market channel sometimes prevents vegetable growers from receiving a fair price for their hard-earned produce. Marketing cost and margin analysis benefits both the seller and the buyer. The research used both primary and secondary data sources. An agricultural survey schedule was used to interview farmers to collect data on their income, employment, and farm activities for the 2018-19 agricultural years. Each of the five blocks in Chitrakoot district has its own distinct personality and culture. Ten farmers were chosen at random from each list A sample of 40 tomato growers from the 2018-19 production year were interviewed for the study. Channel III (P-W-R-C) received the most Tomatoes, accounting for 45.5% of the total disposed. During the marketing of Tomato, the producer, wholesaler, village trader, and retailer each incurred Rs.45/- per quintal marketing cost. This worked out to Rs. 612/- per quintal in Channel II, and Rs. 403/- per quintal in Channel III and IV. It was 270/- per quintal for wholesalers and 217/- for village traders in channel III. Consumption was Rs.1142/- per quintal in Channels I, II, III, and IV. Tomato price spread in channel-I was 96.09 percent, while marketing cost was 3.94 percent. Producer and Retailer paid 9.79% of marketing costs in channel II. Consumers paid Rs. 1410/qt., with producers taking 46.81 per cent of the profit. Producer, Wholesaler, and retailer marketing costs in channel III were 10.41%. Consumers paid Rs. 1473/qt in channel-III, with producers owning 43.11 per cent of the product. Producers, Village traders, and retailers spent 10.41% on marketing in channel IV. 1643/qt, with a 39.52 percent producer share. Channel II had the highest market margin at 43.40 %. In the Chitrakoot district, channel I was found to be more profitable than channels II, III,

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Vallverdú-Queralt, Anna, Jorge Regueiro, José Fernando Rinaldi de Alvarenga, Xavier Torrado, and Rosa M. Lamuela-Raventos. "Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces." Journal of Agricultural and Food Chemistry 62, no. 14 (March 27, 2014): 3314–20. http://dx.doi.org/10.1021/jf500416n.

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Baysal, Asli, Mustafa Ozcan, and Suleyman Akman. "A rapid method for the determination of Pb, Cu and Sn in dried tomato sauces with solid sampling electrothermal atomic absorption spectrometry." Food and Chemical Toxicology 49, no. 6 (June 2011): 1399–403. http://dx.doi.org/10.1016/j.fct.2011.03.031.

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Journal articles on the topic 'Tomato sauces'

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