QUALITY EVALUATION OF TOMATO PULP

Authors
PORRETTA S POLI G RONDELLI M ZANANGELI G
Citation
S. Porretta et al., QUALITY EVALUATION OF TOMATO PULP, Food chemistry, 47(4), 1993, pp. 379-386
Citations number
8
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
47
Issue
4
Year of publication
1993
Pages
379 - 386
Database
ISI
SICI code
0308-8146(1993)47:4<379:QEOTP>2.0.ZU;2-Y
Abstract
The physicochemical properties of tomato pulp (i.e. crushed, diced or chopped tomatoes with about 30% tomato juice as packing medium) and th e contribution of various analytical parameters to some sensory attrib utes were evaluated. In addition, discriminant analysis was used to ob tained a sensory classification model based solely on physical and che mical parameters.