Out-of-specification tomato paste, a by-product from the tomato processing industry, was
used as the sole substrate for cultivation of the bacterium Enterobacter A47 and production …

The quality changes of cherry and plum tomatoes dried at different temperatures (60, 65 and
70° C) milled into powder and stored for 8 weeks were assessed in this study. The ascorbic …

Tomato, and its concentrate are important food ingredients with outstanding gastronomic
and industrial importance due to their unique organoleptic, dietary, and compositional …

Tomato paste is used for color and taste of food preparations. Tomato pastes are potentially
rich sources of dietary phytonutrients might contribute important health benefits to …

The major drawback of most starchy food is its inability to withstand high-temperature
conditions, shearing force and acidity, which limits its usage in the food industry. This study …

The physicochemical properties of puffed rice snack base (PRSB) prepared via extrusion
cooking under various feed moisture contents and screw speeds were investigated. The …

Plum peel is a by-product of plum processing. It is a rich source of antioxidant and phenolic
compounds. The aim of this study was to investigate the chemical composition, sensory …

This work investigates the nutritional qualities of three common local tomato cultivars UTC,
Dan-Masari and Dan-Eka in Dutsinma Local Government using standard techniques. The …

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 …

Tomato fruits suffer postharvest losses due to poor storage facilities. One of the few efficient
ways of preserving the nutrients, ensuring the availability of tomato all year round and …