The Production and Quality Control of Tomato Paste and Frozen Spinach: Tomato paste, Frozen spinach

 
9783659399152: The Production and Quality Control of Tomato Paste and Frozen Spinach: Tomato paste, Frozen spinach
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There are many factors affecting the quality of resultant paste such as, cultivation regions, harvest seasons, breaking methods and concentration process. This study is carried out in-line plant of Ismailia National Company for Food Industries "Foodico". The obtained results showed that, the tomato fruits from Upper-Egypt contained a significantly higher content of lycopene but also non significant differences in a*/b* values. The harvesting season of tomato fruits had significant effect on the quality parameters of resultant tomato paste. These effects varied among the quality attributes, make the control on these effects is more difficult. The breaking temperature considered as an important factor affected the quality of resultant tomato paste. Concentration process had significant effects on the quality attributes of the resultant tomato paste. The rheological properties and Hunter color parameters of tomato juice during processing to paste had good correlations with pectin fractions contents and pigments concentration. The blanching process had significant effects on the quality of the frozen spinach. It led to decrease the chlorophylls content.

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Mr Abdullah S. Al-Sanabani is interesting to food technology.He is a Yemeni citizen who earned a bachelor's degree in food science from the Mosul University, Iraq. He obtained his M.Sc. (Food Technology) in 2010 from Suez Canal University, Ismailia, Egypt. He published many publications in the field of food technology.

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Al-sanabani Abdullah, Youssef Khaled, Abu Bakr Shatta Adel
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Book Description Condition: New. Publisher/Verlag: LAP Lambert Academic Publishing | Tomato paste, Frozen spinach | There are many factors affecting the quality of resultant paste such as, cultivation regions, harvest seasons, breaking methods and concentration process. This study is carried out in-line plant of Ismailia National Company for Food Industries "Foodico". The obtained results showed that, the tomato fruits from Upper-Egypt contained a significantly higher content of lycopene but also non significant differences in a /b values. The harvesting season of tomato fruits had significant effect on the quality parameters of resultant tomato paste. These effects varied among the quality attributes, make the control on these effects is more difficult. The breaking temperature considered as an important factor affected the quality of resultant tomato paste. Concentration process had significant effects on the quality attributes of the resultant tomato paste. The rheological properties and Hunter color parameters of tomato juice during processing to paste had good correlations with pectin fractions contents and pigments concentration. The blanching process had significant effects on the quality of the frozen spinach. It led to decrease the chlorophylls content. | Format: Paperback | Language/Sprache: english | 164 pp. Seller Inventory # K9783659399152

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Abdullah Al-Sanabani
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Book Description LAP Lambert Academic Publishing Nov 2013, 2013. Taschenbuch. Condition: Neu. Neuware - There are many factors affecting the quality of resultant paste such as, cultivation regions, harvest seasons, breaking methods and concentration process. This study is carried out in-line plant of Ismailia National Company for Food Industries 'Foodico'. The obtained results showed that, the tomato fruits from Upper-Egypt contained a significantly higher content of lycopene but also non significant differences in a /b values. The harvesting season of tomato fruits had significant effect on the quality parameters of resultant tomato paste. These effects varied among the quality attributes, make the control on these effects is more difficult. The breaking temperature considered as an important factor affected the quality of resultant tomato paste. Concentration process had significant effects on the quality attributes of the resultant tomato paste. The rheological properties and Hunter color parameters of tomato juice during processing to paste had good correlations with pectin fractions contents and pigments concentration. The blanching process had significant effects on the quality of the frozen spinach. It led to decrease the chlorophylls content. 164 pp. Englisch. Seller Inventory # 9783659399152

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Abdullah Al-Sanabani
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Book Description LAP Lambert Academic Publishing Nov 2013, 2013. Taschenbuch. Condition: Neu. Neuware - There are many factors affecting the quality of resultant paste such as, cultivation regions, harvest seasons, breaking methods and concentration process. This study is carried out in-line plant of Ismailia National Company for Food Industries 'Foodico'. The obtained results showed that, the tomato fruits from Upper-Egypt contained a significantly higher content of lycopene but also non significant differences in a /b values. The harvesting season of tomato fruits had significant effect on the quality parameters of resultant tomato paste. These effects varied among the quality attributes, make the control on these effects is more difficult. The breaking temperature considered as an important factor affected the quality of resultant tomato paste. Concentration process had significant effects on the quality attributes of the resultant tomato paste. The rheological properties and Hunter color parameters of tomato juice during processing to paste had good correlations with pectin fractions contents and pigments concentration. The blanching process had significant effects on the quality of the frozen spinach. It led to decrease the chlorophylls content. 164 pp. Englisch. Seller Inventory # 9783659399152

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Abdullah Al-Sanabani; Khaled Youssef; Adel Abu Bakr Shatta
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Abdullah Al-Sanabani
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Book Description LAP Lambert Academic Publishing Nov 2013, 2013. Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Neuware - There are many factors affecting the quality of resultant paste such as, cultivation regions, harvest seasons, breaking methods and concentration process. This study is carried out in-line plant of Ismailia National Company for Food Industries 'Foodico'. The obtained results showed that, the tomato fruits from Upper-Egypt contained a significantly higher content of lycopene but also non significant differences in a /b values. The harvesting season of tomato fruits had significant effect on the quality parameters of resultant tomato paste. These effects varied among the quality attributes, make the control on these effects is more difficult. The breaking temperature considered as an important factor affected the quality of resultant tomato paste. Concentration process had significant effects on the quality attributes of the resultant tomato paste. The rheological properties and Hunter color parameters of tomato juice during processing to paste had good correlations with pectin fractions contents and pigments concentration. The blanching process had significant effects on the quality of the frozen spinach. It led to decrease the chlorophylls content. 164 pp. Englisch. Seller Inventory # 9783659399152

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Abdullah Al-Sanabani
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Book Description LAP Lambert Academic Publishing. Paperback. Condition: New. 164 pages. Dimensions: 8.7in. x 5.9in. x 0.4in.There are many factors affecting the quality of resultant paste such as, cultivation regions, harvest seasons, breaking methods and concentration process. This study is carried out in-line plant of Ismailia National Company for Food Industries Foodico. The obtained results showed that, the tomato fruits from Upper-Egypt contained a significantly higher content of lycopene but also non significant differences in ab values. The harvesting season of tomato fruits had significant effect on the quality parameters of resultant tomato paste. These effects varied among the quality attributes, make the control on these effects is more difficult. The breaking temperature considered as an important factor affected the quality of resultant tomato paste. Concentration process had significant effects on the quality attributes of the resultant tomato paste. The rheological properties and Hunter color parameters of tomato juice during processing to paste had good correlations with pectin fractions contents and pigments concentration. The blanching process had significant effects on the quality of the frozen spinach. It led to decrease the chlorophylls content. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Seller Inventory # 9783659399152

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