Changes in pectins and product consistency during the concentration of tomato juice to paste.
- Gordon E Anthon, Jerome V Diaz, Diane M Barrett
- Journal of agricultural and food chemistry
- 2008
Highly Influential
8 Excerpts
Changes in Tomato Paste during Storage and the Effects of Heating on Consistency of Reconstituted
- Published 2010
Abstract
Bostwick consistencies of reconstituted tomato pastes were measured both immediately after paste production and after storage times of up to 9 months. Bostwick values measured after storage were more than twice those measured on the day of paste production. This increase in Bostwick developed over the first month of paste storage at room temperature and… (More)