RESEARCHES ON QUALITY OF TOMATO PASTA

Luminita Cornelia Pîrvulescu, Bordean Despina Maria, Popescu Iuliana, Sîrbulescu Claudia, Alda Liana Maria, Merce Iuliana, Popescu Gabriela, Sălăşan Cosmin

Abstract


Tomato paste is often used in Romanian cuisine as a frequent ingredient and a food item with real health benefits.The aim of the study was to present the water content, vitamin C and total antioxidant capacity of some tomato paste samples available on the Romanian market. 


Keywords


tomato; vitamin C; antioxidant capacity; water content

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References


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***– www.greenly.ro/viata-eco/fructele-si-legumele-viata-si-sanatate


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Copyright (c) 2016 Luminita Cornelia Pirvulescu, BORDEAN DESPINA MARIA, POPESCU IULIANA, SIRBULESCU CLAUDIA, ALDA LIANA MARIA, MERCE IULIANA, POPESCU GABRIELA, SALASAN COSMIN

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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Annual
PUBLICATION LANGUAGE: English

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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
Faculty of Management and Rural Tourism
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