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RESEARCHES REGARDING THE INFLUNCE OF SODIUM CHLORIDE ADDITION ON QUALITY OF TOMATO PASTE


ARUƞ VASILICA ALISA, VARTOLOMEI NICOLETA
UNIVERSITY OF BACĂU

Issue:

MOCM, Number 13, Volume II

Section:

Issue No. 13 - Volume II (2007)

Abstract:

Among the products obtained from tomato, the tomato paste, takes the first place in manufacturing industry of tomato paste. The tomato paste has a high nutritive value as a result of glucide content, C vitamin, carotene and mineral salts. The researches from this study in the domain of tomato products are based on the influence of sodium chloride addition on quality of the tomato paste.

Keywords:

tomato paste, sodium chloride, quality, technological parameters.

Code [ID]:

MOCM200713V02S01A0009 [0001724]


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