Dear Tomato News reader,
Thank you for being part of the Tomato News Community.
In 2017, we decided to make all the Tomato News information available free of charge so that everyone who wanted information on our industry could get it. We have achieved this goal and our audience is steadily expanding, with more than 1,500 individual visitors to the website every week. By using this service, you are a member of an online community and as with any community, its sustainability depends on the contributions of its members.
We can only continue to provide timely, accurate and trustworthy information for and about the tomato processing industry globally if we receive enough funding from you, our users, readers and our sponsors.
That is why we are asking you to support us with a financial contribution from as little as 400 euros per year, in return for showcasing your company and products in our online Directory. You can also become a website or Tomato News Conference sponsor, or advertise in our 2019 Tomato News Yearbook. You can find all our offers online at http://www.tomatonews.com/en/get-listed_5.html
Thanks again for your support.
The Tomato News team
- Press release
, François-Xavier Branthôme
Editor: Sebastiano Porretta, SSICA (Experimental Station for the Food Preserving Industry, Italy)
Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary vegetable, it is said to be one of the symbols of Mediterranean cuisine. This book looks at the many changes that are taking place in the tomato market and industry; tomato producers are combining tomato origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. It deals with the topics that are pertinent to the current industry: rheology and mechanical properties; origin determination; innovation and new product development; market research; sensory and consumer preference; quality control and new methods; volatile compounds and aroma; non-conventional processing technologies; functional and healthy compounds; waste and by-product valorisation; and sustainability and traditional products. Providing a comprehensive overview of the actual tomato industry; how it ensures product authenticity; new product development, particularly focused on consumer demands; the presence of bio-active substances able to prevent chronic diseases (carotenoids, phenolic and flavonoids); and how to convert industrial waste into added value by-products; this book will appeal to professionals and food product developers.
Pr. Sebastiano Porretta is President of the Italian Association of Food Technology (AITA); he is also Head of Consumer Science Dept., at SSICA (Stazione Sperimentale per l’Industria delle Conserve Alimentari)
Publisher: Royal Society of Chemistry
Series: Food Chemistry, Function and Analysis
Publication date: 09 Jan 2019
Print ISBN: 978-1-78801-396-3
PDF eISBN: 978-1-78801-624-7
EPUB eISBN: 978-1-78801-687-2
Price: £159.00 | $223.00
Target Audience: Professional and scholarly
Size: 234 x 156mm
BIC: KNDF, RNFF, TDCT
Table of contents
• Rheological Properties of Tomato Products
• Determination of the Origin of Tomato Products
• Scientific Psychophysics and the Commercially Oriented Study of Tomato Sauce
• Consumer Perceptions and Sensory Preferences of Tomato and Tomato Products
• New Approaches for Rapid Tomato Quality Control
• Volatile Taste/Odour Active Compounds and Aroma Generation in Tomato Products
• Development of New Tomato Products in a Very Consolidated Market
• Chinese Consumers' Willingness to Pay for Safety-certified Tomatoes: Evidence from Random nth-Price Auctions
• Mechanical Properties of Tomato Fruit and Tissues and Their Impact on Processing
• Peeling of Tomatoes Using Infrared Heating Technology
• The Use of Non-conventional Technologies for Processing Tomato Products: High-power Ultrasound, High-pressure Homogenization, High Hydrostatic Pressure, and Pulsed Electric Fields
• Tomato Seeds and Skins as a Source of Functional Compounds
• Valorization of Tomato Waste for Energy Production
• Other Uses of Tomato By-products
• Functional and Health-promoting Properties of Tomatoes: It's Not Just Lycopene
• Traditional Tomato Products and the Need for Innovation