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The effects of the industrial processing of the tomato paste and tomato juice on the C vitamin content

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dc.contributor.author Gocan, Tincuța Marta
dc.contributor.author Andreica, Ileana
dc.contributor.author Poșta, G.
dc.contributor.author Rozsa, Melinda
dc.contributor.author Rozsa, S.
dc.date.accessioned 2021-04-14T06:51:12Z
dc.date.available 2021-04-14T06:51:12Z
dc.date.issued 2017
dc.identifier.citation Gocan Tincuța Marta, Ileana Andreica, G. Poșta, Melinda Rozsa, S. Rozsa. 2017. "The effects of the industrial processing of the tomato paste and tomato juice on the C vitamin content". Lucrări Stiinţifice USAMV - Iași Seria Horticultură, 60(2): 89-92.
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/784
dc.description.abstract Nowadays, C vitamin deficiency is much higher than in the past centuries, primarily due to the explosion of processed foods, frozen foods, fast food foods and those cooked for a long time that cannot provide the body with an intake enough vitamins. We no longer eat fruits, for example, but we consume packaged fruit juices, which, due to pasteurization and preservation, largely lose their vitamins. In the present paper, the content of C vitamin in processed tomatoes at different temperatures and for different periods of time was followed. As the processing temperature increases, there is also an increase in C vitamin loss. Maximum Cvitamin loss occurred in 15 minutes of heating at 100 °C, and when the processing temperature drops, the additional C vitamin loss rate becomes smaller. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.subject tomato en_US
dc.subject processing en_US
dc.subject storage en_US
dc.subject C vitamin. en_US
dc.subject tomate en_US
dc.subject procesare en_US
dc.subject păstrare en_US
dc.subject vitamina C en_US
dc.title The effects of the industrial processing of the tomato paste and tomato juice on the C vitamin content en_US
dc.title.alternative Efectele procesării industriale a pastei de tomate şi a sucului de roşii asupra continutului de vitamina C en_US
dc.type Article en_US
dc.author.affiliation T. M. Gocan, I. Andreica, S. Rozsa, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, România
dc.author.affiliation G. Poșta, SC CIUPERCĂRIA SRL, Aghireşu-Fabrici, Cluj County, România
dc.author.affiliation M. Rozsa, Banat University of Agricultural Sciences and Veterinary Medicine, Timişoara, România
dc.publicationName Lucrări Stiinţifice USAMV - Iași Seria Horticultură
dc.volume 60
dc.issue 2
dc.publicationDate 2017
dc.startingPage 89
dc.endingPage 92
dc.identifier.eissn 2069-8275


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