Tomato chemistry, industrial processing and product development /
Saved in:
| Imprint: | London : Royal Society of Chemistry, [2019] |
|---|---|
| Description: | 1 online resource (xxviii, 335 pages) |
| Language: | English |
| Series: | Food chemistry, function and analysis ; no. 9 Food chemistry, function and analysis ; no. 9. |
| Subject: | |
| Format: | E-Resource Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/12284350 |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | 12284350 | ||
| 005 | 20210426223908.4 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 190204s2019 enk o 000 0 eng d | ||
| 015 | |a GBB912069 |2 bnb | ||
| 016 | 7 | |a 019213163 |2 Uk | |
| 019 | |a 1117853983 | ||
| 020 | |a 9781788016872 |q (electronic book) | ||
| 020 | |a 1788016874 |q (electronic book) | ||
| 020 | |a 9781788016247 |q (electronic book) | ||
| 020 | |a 1788016246 |q (electronic book) | ||
| 020 | |a 1788013964 | ||
| 020 | |a 9781788013963 | ||
| 020 | |z 9781788013963 |q (print) | ||
| 035 | |a (OCoLC)1084273275 |z (OCoLC)1117853983 | ||
| 035 | 9 | |a (OCLCCM-CC)1084273275 | |
| 037 | |a 5411:5260 |b Royal Society of Chemistry |n http://www.rsc.org/spr | ||
| 040 | |a UKRSC |b eng |e rda |e pn |c UKRSC |d N$T |d YDX |d YDXIT |d EBLCP |d YDXIT |d UKMGB |d OCLCF |d UKAHL |d OCLCQ |d LVT |d OCLCQ |d K6U |d OCLCQ |d OCLCO | ||
| 049 | |a MAIN | ||
| 050 | 4 | |a SB349 |b .T66 2019 | |
| 072 | 7 | |a GAR |x 002000 |2 bisacsh | |
| 072 | 7 | |a GAR |x 018000 |2 bisacsh | |
| 072 | 7 | |a GAR |x 025000 |2 bisacsh | |
| 072 | 7 | |a SCI |x 073000 |2 bisacsh | |
| 245 | 0 | 0 | |a Tomato chemistry, industrial processing and product development / |c edited by Sebastiano Porretta. |
| 264 | 1 | |a London : |b Royal Society of Chemistry, |c [2019] | |
| 300 | |a 1 online resource (xxviii, 335 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food chemistry, function and analysis ; |v no. 9 | |
| 588 | 0 | |a Online resource; title from digital title page (viewed on February 15, 2019). | |
| 505 | 0 | |a Intro; Title Page; Copyright Page; Preface; Contributors; Contents; Section One -- Advances in Quality Control, Market and Consumer Demand; Chapter 1 Rheological Properties of Tomato Products; 1.1 Introduction; 1.2 Fundaments of Rheology; 1.2.1 Fluid Flow; 1.2.2 Viscoelastic Properties; 1.3 Steady-state Shear Behavior; 1.4 Time-dependent Behavior; 1.5 Viscoelastic Flow; 1.6 Conclusion; References; Chapter 2 Determination of the Origin of Tomato Products; 2.1 Regulatory Requirements; 2.2 The Ubiquity of Tomato Paste; 2.3 Isotopes, Elements, and Volatiles on Different Tomato Products | |
| 505 | 8 | |a 2.4 NMR Spectroscopy2.4.1 Tomato Paste; 2.4.2 Cherry Tomatoes; 2.5 Conclusion; References; Chapter 3 Scientific Psychophysics and the Commercially Oriented Study of Tomato Sauce; 3.1 Introduction; 3.1.1 An Intellectual History; 3.1.2 Psychophysics, Univariate and Multivariate; 3.2 The Prego Pasta Sauce Story, First Movement-Category Appraisal; 3.2.1 Choreographing a Multiple Product Test and Analyzing the Data; 3.2.2 From Theory to Practice; 3.2.3 Questions to Be Answered; 3.2.4 Moving on from Mapping; 3.3 The Prego Pasta Sauce Story, Second Movement-Experimental Design | |
| 505 | 8 | |a 3.3.1 Creating and Then Analyzing The Prego Data3.3.2 Analyzing the Data; 3.4 The Path Forward-From a Tortuous Process to a Streamlined App, the "Spirit of 2018"; 3.4.1 Specifics of the Approach; 3.4.2 Beyond the Tongue to the Mind-New Frontiers in Developing Tomato-Based Products; 3.5 Encounters with Popularizers such as Malcolm Gladwell; References; Chapter 4 Consumer Perceptions and Sensory Preferences of Tomato and Tomato Products; 4.1 Consumers' Perceptions and Preferences; 4.1.1 Consumer's Quality Perception; 4.1.2 Consumers' Preferences | |
| 505 | 8 | |a 4.1.3 Cross-country Studies for Studying Consumer Behaviour4.2 Drivers of the Selection and Use of Fresh Tomatoes and Processed Tomato Products; 4.2.1 Fresh Tomatoes; 4.2.2 Tomato Preserves; 4.2.3 Tomato-based Foods; 4.2.4 Dried Tomatoes; 4.3 Key Intrinsic and Extrinsic Quality Attributes; 4.3.1 Key Drivers for Choosing Fresh Tomatoes; 4.3.2 Key Drivers for Choosing Canned Whole Peeled Tomatoes; 4.4 Conclusion and Perspectives; References; Chapter 5 New Approaches for Rapid Tomato Quality Control; 5.1 Introduction; 5.2 Types of Sensors Used to Determine Quality Traits; 5.2.1 Electronic Noses | |
| 505 | 8 | |a 5.2.2 Colorimeters and Spectrophotometers for Color Measurements5.2.3 Color Imaging for Sorting Ripeness; 5.2.4 Vibrational Spectroscopic Techniques; 5.3 Conclusion; References; Chapter 6 Volatile Taste/Odour Active Compounds and Aroma Generation in Tomato Products; 6.1 Introduction and Analytical Approach; 6.2 Isolation and Extraction of Volatile Compounds; 6.2.1 Distillation; 6.2.2 Adsorption Techniques; 6.3 Odour Units; 6.4 Volatile Compounds of Fresh Tomato; 6.4.1 Volatile Compounds and Aroma of the 'Pizzutello' Tomato Variety; 6.5 Volatile Compounds of Processed Tomato; References | |
| 505 | 8 | |a Section Two -- New Technology, Processing, Products | |
| 520 | |a Looking at the many changes that are taking place in the tomato market and industry, this book details how tomato producers are combining origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. Providing a comprehensive overview, it will appeal to professionals and food product developers. | ||
| 650 | 0 | |a Tomatoes |x Analysis. | |
| 650 | 0 | |a Tomatoes |x Biotechnology. | |
| 650 | 0 | |a Tomato industry. |0 http://id.loc.gov/authorities/subjects/sh85135919 | |
| 650 | 0 | |a Tomatoes. |0 http://id.loc.gov/authorities/subjects/sh85135924 | |
| 650 | 7 | |a GARDENING |x Essays. |2 bisacsh | |
| 650 | 7 | |a GARDENING |x Reference. |2 bisacsh | |
| 650 | 7 | |a GARDENING |x Vegetables. |2 bisacsh | |
| 650 | 7 | |a SCIENCE |x Life Sciences |x Horticulture. |2 bisacsh | |
| 650 | 7 | |a Tomato industry. |2 fast |0 (OCoLC)fst01152360 | |
| 650 | 7 | |a Tomatoes. |2 fast |0 (OCoLC)fst01152373 | |
| 650 | 7 | |a Tomatoes |x Analysis. |2 fast |0 (OCoLC)fst01152374 | |
| 650 | 7 | |a Tomatoes |x Biotechnology. |2 fast |0 (OCoLC)fst01152375 | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Porretta, Sebastiano, |e editor. |0 http://id.loc.gov/authorities/names/n95049997 | |
| 776 | 0 | 8 | |i Print version : |z 9781788013963 |
| 830 | 0 | |a Food chemistry, function and analysis ; |v no. 9. |0 http://id.loc.gov/authorities/names/n2017190223 | |
| 903 | |a HeVa | ||
| 929 | |a oclccm | ||
| 999 | f | f | |i 895b6391-7990-5ba2-8555-fd69aff8fed2 |s c3a9159e-0f08-516e-85c3-1fe131eb8535 |
| 928 | |t Library of Congress classification |a SB349 .T66 2019 |l Online |c UC-FullText |u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e000xna&AN=2025458 |z eBooks on EBSCOhost |g ebooks |i 12470442 | ||