Description
Book SynopsisTomato 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 valorization; 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.
Table of ContentsRheological 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
