Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary vegetable, it is said to be one of the symbols of Mediterranean cuisine.
This book looks at the many changes that are taking place in the tomato market and industry; tomato producers are combining tomato origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. It deals with the topics that are pertinent to the current industry: rheology and mechanical properties; origin determination; innovation and new product development; market research; sensory and consumer preference; quality control and new methods; volatile compounds and aroma; non-conventional processing technologies; functional and healthy compounds; waste and by-product valorization; and sustainability and traditional products.
Providing a comprehensive overview of the actual tomato industry; how it ensures product authenticity; new product development, particularly focused on consumer demands; the presence of bio-active substances able to prevent chronic diseases (carotenoids, phenolic and flavonoids); and how to convert industrial waste into added value by-products; this book will appeal to professionals and food product developers.
Sebastiano Porretta
Tomato Chemistry, Industrial Processing and Product Development [PDF ebook]
Tomato Chemistry, Industrial Processing and Product Development [PDF ebook]
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Limba Engleză ● Format PDF ● Pagini 335 ● ISBN 9781788016247 ● Mărime fișier 11.1 MB ● Editor Sebastiano Porretta ● Editura Royal Society of Chemistry ● Publicat 2019 ● Ediție 1 ● Descărcabil 24 luni ● Valută EUR ● ID 6901586 ● Protecție împotriva copiilor Adobe DRM
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