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Dynamic simulation of a nonlinear model of a double effect evaporatorRUNYON, C. H; RUMSEY, T. R; MCCARTHY, K. L et al.Journal of food engineering. 1991, Vol 14, Num 3, pp 185-201, issn 0260-8774Article

NUTRITIONAL VALUE OF SOME CANNED TOMATO JUICE AND CONCENTRATESABDEL HAMID YOUSSEF ABDEL RAHMAN.1982; FOOD CHEMISTRY; ISSN 0308-8146; GBR; DA. 1982; VOL. 9; NO 4; PP. 303-306; BIBL. 10 REF.Article

INDAGINE SULLA VARIABILITA DEI CONTEGGI HOWARD = RECHERCHES SUR LA VARIABILITE DES DENOMBREMENTS HOWARDCASOLARI A.1981; IND. CONSERVE; ISSN 0019-7483; ITA; DA. 1981; VOL. 56; NO 3; PP. 165-168; ABS. ENG; BIBL. 4 REF.Article

LIQUID CHROMATOGRAPHIC DETERMINATION OF TENUAZONIC ACIDS IN TOMATO PASTESCOTT PM; KANHERE SR.1980; J. ASS. OFF. ANAL. CHEMISTS; USA; DA. 1980; VOL. 63; NO 3; PP. 612-621; BIBL. 25 REF.Article

FLOW PROPERTIES OF TOMATO CONCENTRATESRAO MA; BOURNE MC; COOLEY HJ et al.1981; J. TEXTURE STUD.; ISSN 0022-4901; NLD; DA. 1981; VOL. 12; NO 4; PP. 521-538; BIBL. 18 REF.Article

The use of ultrasonic measurements for the determination of particle size distribution in diluted tomato pasteRATAJSKI, Arkadiusz; MIKS-KRAJNIK, Marta; BIALOBRZEWSKI, Ireneusz et al.International journal of food science & technology. 2014, Vol 49, Num 1, pp 288-293, issn 0950-5423, 6 p.Article

Relationship between In-line Viscosity and Bostwick Measurement during Ketchup ProductionMCCARTHY, Kathryn L; MCCARTHY, Michael J.Journal of food science. 2009, Vol 74, Num 6, issn 0022-1147, E291-E297Article

Attività gasogena di batteri lattici omofermentanti in derivati del pomodoroVICINI, E; PREVIDI, M. P.Industria Conserve. 1991, Vol 66, Num 1, pp 20-25, issn 0019-7483Article

PASTEURISATION OF GRAPE MUST AND TOMATO PASTE BY DENSE-PHASE CO2PARTON, T; BERTUCCO, A; BERTOLONI, G et al.Italian journal of food science. 2007, Vol 19, Num 4, pp 425-437, issn 1120-1770, 13 p.Article

Saggio collaborativo fra alcune aziende sui più comuni controlli dei concentrati e della polpa di pomodoroPORRETTA, S; POLI, G.Industria Conserve. 1991, Vol 66, Num 2, pp 130-135, issn 0019-7483Article

ASSAY INTO THE VOLATILE AMINES IN TOMATOES AND TOMATO PRODUCTS. II: COMBINED GAS-CHROMATOGRAPHIC - MASS-SPECTROMETRIC INVESTIGATIONS, ESTIMATION OF THE VOLATILE AMINE CONTENTPETRO TURZA M; SZARFOLDI SZALMA I; VIGH G et al.1981; ACTA ALIMENT. (BP.); ISSN 0139-3006; HUN; DA. 1981; VOL. 10; NO 4; PP. 407-415; BIBL. 3 REF.Article

ESTIMATION OF FUNGAL CONTAMINATION IN TOMATO PRODUCTS BY A CHEMICAL ASSAY FOR CHITINBISHOP RH; DUNCAN CL; EVANCHO GM et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 437-444; 4 P.; BIBL. 6 REF.Article

CORRELATION OF WATER ACTIVITY DATA IN WHOLE TOMATO CONCENTRATESCHIRIFE J; FERRO FONTAN C; BOQUET R et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 947-949; 2 P.; BIBL. 7 REF.Article

RESULTATS DES ESSAIS TOMATES DE CONSERVE 1979. II: ESSAIS DE TOMATES DESTINEES AU CONCENTRE. ESSAIS DE TOMATES A DEUX FINSPLE Y.1980; INF. TECH., STNS EXP. DURY-LES-AMIENS PUYRICARD, CENT. TECH. CONSERV. PROD. AGRIC.; FRA; DA. 1980; NO 25; PP. 1-26Article

Household processing and dissemination of tomato paste technologyZAKA, K. O.Transactions on ecology and the environment. 2011, Vol vol. 152, pp 157-162, issn 1746-448X, isbn 978-1-8456-4555-7, 1Vol, 6 p.Conference Paper

Rheological behavior of tomato pastes in steady and dynamic shearRAO, M. A; COOLEY, H. J.Journal of texture studies. 1992, Vol 23, Num 4, pp 415-425, issn 0022-4901Article

CONTAMINANTI DEL POMODORO LAVORATO INDUSTRIALMENTE. II: GLI ETILENBISDITIOCARBAMMATI E IL LORO METABOLITA ETILENTIOUREA = CONTAMINANTS DES TOMATES TRANSFORMEES INDUSTRIELLEMENT. II. LES ETHYLENEBISDITHIOCARBAMATES ET LEUR METABOLITE L'ETHYLENETHIOUREELAZZARINI C; DEL RE A; NATALI P et al.1982; IND. CONSERVE; ISSN 0019-7483; ITA; DA. 1982; VOL. 57; NO 3; PP. 168-171; ABS. ENG; BIBL. 14 REF.Article

Study of the migration phenomena of specific metals in canned tomato paste before and after opening. Validation of a new quality indicator for opened cansRAPTOPOULOU, Kalomoira G; PASIAS, Ioannis N; THOMAIDIS, Nikolaos S et al.Food and chemical toxicology. 2014, Vol 69, pp 25-31, issn 0278-6915, 7 p.Article

Evaluation of the Production Year in Italian and Chinese Tomato Paste for Geographical Determination Using 02PLS ModelsCONSONNI, R; CAGLIANI, L. R; STOCCHERO, M et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 13, pp 7520-7525, issn 0021-8561, 6 p.Article

Rheological and structural characterization of tomato paste and its influence on the quality of ketchupBAYOD, Elena; WILLERS, Ene Pilman; TORNBERG, Eva et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 7, pp 1289-1300, issn 0023-6438, 12 p.Article

Influence of acetylated distarch adipate on some rheological properties of ketchupFORTUNA, Teresa; JUSZCZAK, Leslaw; STACHURA, Malgorzata et al.Polish journal of food and nutrition sciences. 2002, Vol 11, Num 3, pp 39-43, issn 1230-0322, 5 p.Article

Glass containers for tomato saucesBONUOMO, M; DETATA, V.International glass journal (Testo stampato). 1997, Num 91, pp 50-52, issn 1123-5063Article

Controllo in linea della viscosità nella preparazione industriale di passati di pomodoro = On line viscosity measurement in tomato puree productionDAVIDE, M; TRIFIRO, A; GIAGNETICH, E et al.Industria Conserve. 1992, Vol 67, Num 2, pp 213-217, issn 0019-7483Article

Thermal resistance of Bacillus coagulans in double concentrated tomato pasteSANDOVAL, A. J; BARREIRO, J. A; MENDOZA, S et al.Journal of food science. 1992, Vol 57, Num 6, pp 1369-1370, issn 0022-1147Article

Modelling and simulation of an industrial multiple effect evaporator: tomato concentrateMIRANDA, V; SIMPSON, R.Journal of food engineering. 2005, Vol 66, Num 2, pp 203-210, issn 0260-8774, 8 p.Article

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