Canning & Preserving

A taste of tomatoes to come: higher solids content, more consistent flavor are in the works.: An art

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  • This digital document is an article from Food Processing, published by Putman Media, Inc. on February 1, 1994. The length of the article is 1382 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.From the supplier: Scientists are developing a new kind of tomato with more solids content and better flavor to create improved sauces and other related food products. Most current tomatoes contain about 95% water, which requires processors to expend time and energy extracting the water. Foods containing a greater percentage of solid tomato products are deemed higher in quality. An industry study has found savings of up to $80 million in each percentile increase in solid content of a tomato. Studies are also focusing on the flavor of certain tomato crops to increase customer satisfaction with the final product.Citation DetailsTitle: A taste of tomatoes to come: higher solids content, more consistent flavor are in the works.Author: Martin P. WatermanPublication: Food Processing (Magazine/Journal)Date: February 1, 1994Publisher: Putman Media, Inc.Volume: v55 Issue: n2 Page: p 57(2)Distributed by Thomson Gale
  • Author:
    Martin P. Waterman
    Binding:
    Digital
    Label:
    Putman Media, Inc.
    Languages:
    English
    List Price:
    $5.95
    Manufacturer:
    Putman Media, Inc.
    Number Of Pages:
    5
    Product Group:
    Book
    Product Type Name:
    ABIS_EBOOKS
    Publication Date:
    1994-02-01
    Publisher:
    Putman Media, Inc.
    Studio:
    Putman Media, Inc.
    Title:
    A taste of tomatoes to come: higher solids content, more consistent flavor are in the works.: An article from: Food Processing
    Release Date:
    2005-07-28
    Format:
    HTML

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