عنوان
پدید آورنده
موضوع
رده
SB349 .T66 2019
SB349
.
T66
2019
کتابخانه
محل استقرار
1788013964
1788016246
1788016874
9781788013963
9781788016247
9781788016872
9781788013963
Tomato chemistry, industrial processing and product development /
[Book]
edited by Sebastiano Porretta.
London :
Royal Society of Chemistry,
[2019]
1 online resource (xxviii, 335 pages)
Food chemistry, function and analysis ;
no. 9
Intro; Title Page; Copyright Page; Preface; Contributors; Contents; Section One -- Advances in Quality Control, Market and Consumer Demand; Chapter 1 Rheological Properties of Tomato Products; 1.1 Introduction; 1.2 Fundaments of Rheology; 1.2.1 Fluid Flow; 1.2.2 Viscoelastic Properties; 1.3 Steady-state Shear Behavior; 1.4 Time-dependent Behavior; 1.5 Viscoelastic Flow; 1.6 Conclusion; References; Chapter 2 Determination of the Origin of Tomato Products; 2.1 Regulatory Requirements; 2.2 The Ubiquity of Tomato Paste; 2.3 Isotopes, Elements, and Volatiles on Different Tomato Products
2.4 NMR Spectroscopy2.4.1 Tomato Paste; 2.4.2 Cherry Tomatoes; 2.5 Conclusion; References; Chapter 3 Scientific Psychophysics and the Commercially Oriented Study of Tomato Sauce; 3.1 Introduction; 3.1.1 An Intellectual History; 3.1.2 Psychophysics, Univariate and Multivariate; 3.2 The Prego Pasta Sauce Story, First Movement-Category Appraisal; 3.2.1 Choreographing a Multiple Product Test and Analyzing the Data; 3.2.2 From Theory to Practice; 3.2.3 Questions to Be Answered; 3.2.4 Moving on from Mapping; 3.3 The Prego Pasta Sauce Story, Second Movement-Experimental Design
3.3.1 Creating and Then Analyzing The Prego Data3.3.2 Analyzing the Data; 3.4 The Path Forward-From a Tortuous Process to a Streamlined App, the "Spirit of 2018"; 3.4.1 Specifics of the Approach; 3.4.2 Beyond the Tongue to the Mind-New Frontiers in Developing Tomato-Based Products; 3.5 Encounters with Popularizers such as Malcolm Gladwell; References; Chapter 4 Consumer Perceptions and Sensory Preferences of Tomato and Tomato Products; 4.1 Consumers' Perceptions and Preferences; 4.1.1 Consumer's Quality Perception; 4.1.2 Consumers' Preferences
4.1.3 Cross-country Studies for Studying Consumer Behaviour4.2 Drivers of the Selection and Use of Fresh Tomatoes and Processed Tomato Products; 4.2.1 Fresh Tomatoes; 4.2.2 Tomato Preserves; 4.2.3 Tomato-based Foods; 4.2.4 Dried Tomatoes; 4.3 Key Intrinsic and Extrinsic Quality Attributes; 4.3.1 Key Drivers for Choosing Fresh Tomatoes; 4.3.2 Key Drivers for Choosing Canned Whole Peeled Tomatoes; 4.4 Conclusion and Perspectives; References; Chapter 5 New Approaches for Rapid Tomato Quality Control; 5.1 Introduction; 5.2 Types of Sensors Used to Determine Quality Traits; 5.2.1 Electronic Noses
5.2.2 Colorimeters and Spectrophotometers for Color Measurements5.2.3 Color Imaging for Sorting Ripeness; 5.2.4 Vibrational Spectroscopic Techniques; 5.3 Conclusion; References; Chapter 6 Volatile Taste/Odour Active Compounds and Aroma Generation in Tomato Products; 6.1 Introduction and Analytical Approach; 6.2 Isolation and Extraction of Volatile Compounds; 6.2.1 Distillation; 6.2.2 Adsorption Techniques; 6.3 Odour Units; 6.4 Volatile Compounds of Fresh Tomato; 6.4.1 Volatile Compounds and Aroma of the 'Pizzutello' Tomato Variety; 6.5 Volatile Compounds of Processed Tomato; References
Section Two -- New Technology, Processing, Products
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8
8
8
8
8
Looking at the many changes that are taking place in the tomato market and industry, this book details how tomato producers are combining origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. Providing a comprehensive overview, it will appeal to professionals and food product developers.
Royal Society of Chemistry
5411:5260
9781788013963
Tomato industry.
Tomatoes-- Analysis.
Tomatoes-- Biotechnology.
Tomatoes.
GARDENING-- Essays.
GARDENING-- Reference.
GARDENING-- Vegetables.
SCIENCE-- Life Sciences-- Horticulture.
Tomato industry.
Tomatoes-- Analysis.
Tomatoes-- Biotechnology.
Tomatoes.
GAR-- 002000
GAR-- 018000
GAR-- 025000
SCI-- 073000
635/
.
642
23
SB349
.
T66
2019
Porretta, Sebastiano
20200823055948.0
pn
مطالعه متن کتاب [Book]
Y
