Tomato sauce
National Institutes of Health
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Food waste is generated along the whole product life cycle. For this reason, when calculating the carbon footprint of food, waste…
Abstract Nine food items were evaluated organoleptically and for microbial growth under refrigeration conditions. Organoleptic…
BACKGROUND
This study was conducted in order to determine the risk factors of prostate cancer in Isfahan, Iran.
METHODS
In this…
BACKGROUND
There is a paucity of information on risk factors of prostate cancer, especially those related to dietary and…
The purpose of this study was to investigate the quality characteristics of tomato sauce, which is widely used in Western cuisine…
Lycopene belongs to the subgroup of non-oxygenated carotenoids with antioxidant and anti-carcinogenic properties that are…
Thermal process schedules were evolved for baked soybean canned in 2.5% brine (pH 5.66) and in tomato sauce (pH 4.98). The cold…
Migration of aluminum (Al) from packaging materials and cooking utensils into foods and beverages was determined at intervals…
A method for the radiation preservation of white pomfret (Stromateus cinereus) in tomato sauce is described which enables the…
Imagine a very large bowl of overcooked spaghetti that is subject to constant random jiggling. Suppose one picks a given…